I first had this casserole at a Christmas Party at my son’s school. Instead of the usual afternoon parties, they have a big breakfast party and invite the family. A few families brought variations on this casserole, but this one was my favorite. I’ve since made it for visiting family and it’s always been popular.
I usually use freshly shredded potatoes, though I have bought frozen hash browns when I’ve been crunched for time. The original recipe didn’t call for baking the potato ‘crust’ separately, but I found I like the potatoes to be a bit crunchy.
This recipe is for a 9 x 13 inch pan, which is quite large for just us, but it keeps and reheats well, so is nice to have for quick breakfasts on busy mornings, which will again be the theme around here in a few days. It can also be halved easily. I also think it lends itself well to variation. One option I plan to try is use jack cheese instead of cheddar, and add green chili.
Sausage and Egg Casserole