Hash brown, Sausage, Egg & Cheese Breakfast Casserole


This breakfast / brunch casserole is so comforting and fullfilling. It makes enough to feed a large family and perfect if you are having company staying with you.

It’s easy to make and can easily be prepared in advance so you can just pop it into a preheated oven in the morning. An hour later, your home smells heavenly and everyone will be wanting to dig in.

You can adapt this to make it to your preference. You don’t have to add the onions if you don’t like them. You could add more veggies if you’d like. It is also delish with sautéed peppers added into the onion mixture.

It’s yummy served with salsa and sour cream over the top.

A fruit salad is a great fresh side.

Mimosa is a perfect drink pairing.

Here is what you need and what you have to do to make this yummy casserole.


30 oz bag frozen shredded hash browns

1 lb ground breakfast sausage ( I like to use Jimmy Dean, the kind in the tube )

1 Vidalia onion, chopped

16 oz shredded Colby jack cheese

8 large eggs

2 cups milk

1 tsp kosher salt

1/2 tsp black pepper

1/4 tsp garlic powder

1/4 tsp onion powder

3 Tbsp Vegetable oil, for sautéing

  1. In a large skillet brown the breakfast sausage, breaking it up into smaller pieces. When done transfer to a bowl, set aside. Leave fat in the skillet.
  2. In the same skillet add 1 Tbsp veggie oil to sausage fat and heat pan.
  3. Add the chopped onion to the pan and sauté for about 10 minutes until lightly browned.
  4. When onions are done to your liking, add to bowl of sausage.
  5. Using the same skillet, heat 2 Tbsp veggie oil.
  6. Carefully add the frozen hash browns, breaking up chunks as needed.
  7. Add some salt and pepper to just slightly season the potatoes.
  8. Press into the pan and let the potatoes brown slightly
  9. While the hash browns are cooking, prepare your egg mixture.
  10. In a medium bowl add eggs and whisk to break yolks. Add milk and seasonings.
  11. Grease a 9×13 baking dish with butter.
  12. Add half of the hash browns, evenly spread out along the bottom of the dish.
  13.  Layer on top, half of the sausage and onion mixture.
  14. Sprinkle half of the cheese over the sausage mixture.
  15. Repeat layers.
  16. Slowly and evenly poor egg mixture over the top.

At this point you can cover and refrigerate until ready to use. I like to make it the night before.

Preheat oven to 350

If refrigerated, remove from the fridge while the oven is preheating.

Bake, uncovered for 1 hour. Until the top is golden brown and sides are bubbling.

Let it set for 10 minutes before serving. If you serve too soon it may still be “liquidy”. You want to give it time for the eggs to set up. It should come out clean, with very little liquid.

I use a spatula and cut through it right down the middle, end to end. Then into 4-6 squares on each side, depending on how many portions you would like to serve.

Enjoy 🙂


Salsa Verde Chicken Chili

There is nothing quite as satisfying as a nice hearty soup or chili on a cool day. It’s even more satisfying when you can throw it together in a matter of minutes. With this chili you can be sitting down to a bowl of deliciousness before you know it.

This chili is not your typical thick chili. It’s honestly more like a soup. So call it what you like, but either way – it’s just down right yummy!!!

If you have the time and want to make your own salsa verde, I would highly recommend it. If you don’t have a recipe, I happen to have a delicious one that you could use!
Check it out here -> Salsa Verde – Tomatillo Salsa

Salsa Verde Chicken Chili - Easy to make with just a few ingredients! Perfect to make on a busy day.
In a stock pot add:
6 cups of Chicken Stock*
2 cups (or 16 oz jar) Salsa Verde – I use Ortega Medium Salsa Verde
2 (15.5 oz cans) Great Northern Beans, drained and rinsed
1 tsp Ground Cumin
Shredded Meat from an Entire Rotisserie Chicken
Freshly Cracked Black Pepper
Salt to taste, if needed

Bring to a simmer. Stirring occasionally – for about 15 minutes.
Taste and adjust seasoning to your preference. I don’t need to add salt because the bullion I use is already seasoned.
*I like to use a roasted chicken boullion base (Better Than Boullion is my go to brand) If you do this you will need 2 TBSP of Boullion base with 6 cups of water

Garnish with:
Freshly chopped cilantro – can add to stock pot or to individual servings
Chopped avocado – I like to squeeze lime juice over the avocado to keep it from turning brown and it gives the chili a nice freshness.
Sour Cream – for a little creaminess (optional)

How easy is that!? I hope you enjoy it as much as my family does.

THE Meatloaf Everyone Loves

This meatloaf could not be any easier to make & best of all – Seriously! Everyone LOVES it! Even those picky eaters that think they don’t like meatloaf, well I have proven to them that meatloaf is delish!!! If you already love meatloaf, try this one! It’s is so easy to throw together and with just a few ingredients you will have one of the best meatloaves you’ve ever had.

I love meatloaf, but I think that a meatloaf sandwich the next day may be one of my favorites! Especially with the ketchup glaze on this meatloaf. Throw some cheese on there. Eat it cold or even better, grilled!

So we like this sweet, tangy ketchup glaze on our meatloaf, BUT this meatloaf would be equally delish without any glaze and served with brown gravy.

This is the easiest, most delish meatloaf you & your family will love! Simple ingredients & Simple to make!
Preheat oven to 375

Ingredients for the meatloaf:
2 lbs 85% fat ground beef
1 box chicken flavored stove top stuffing mix (use reduced sodium)
1 envelope of dried onion soup mix
1 cup water
2 eggs, beaten

In a Large bowl mix the stuffing mix, dried onion mix & water
Let sit for 5-10 minutes, to soften everything up
Add the beaten eggs and mix well

The Meatloaf Everyone Loves
Add the ground beef to the bowl
*When adding the ground beef, carefully tear it apart into chunks first – then mix thoroughly. I like put gloves on and use my hands to really get in there!

When mixed through, transfer to a 9×13 baking dish or sheet pan and shape into a loaf approx 8″ x 12″ – I flatten it out a little, so there is more surface area for the yummy sauce.

Make indents along the top with your fingers. I like doing this so some of the sauce seeps into the loaf
The Meatloaf Everyone Loves

To make the sauce/glaze:

In a small bowl add:
1 cup ketchup
1 Tbsp yellow mustard
3 Tbsp dark brown sugar
1 tsp worcestershire sauce

Mix well until smooth, make sure there are no brown sugar lumps.

It should be a little sweet, a little tangy. Taste and adjust to your liking.

Sweet & Tangy Sauce to Top The Meatloaf Everyone Loves
Evenly spread HALF of the sauce over the top of the loaf and let it drip down the sides.

Bake for 30 minutes. Carefully remove from the oven & spread the remaining sauce over the meatloaf.

Return to oven. Bake for another 30-40 minutes.

Time may vary depending on how thick your loaf is. I go ahead and cut it in half and check for doneness. If there is still some pink in there continue baking, checking every 5 minutes until baked through.
The Meatloaf Everyone Loves

Let it set for about 10 minutes before slicing into it. Cover with a foil tent if not serving right away.

Serve with your family’s favorite sides, like mac & cheese, baked or mashed potatoes. Rice pilaf. Broccoli or corn. Side salad. Those are some of our favorites!