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posted by Christy Denneyon Feb 25, 2022 (updated Aug 11, 2023) 42 comments »
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This Breakfast Casserole is an easy tried and true recipe from Martha made with simple ingredients like eggs, hashbrowns, sausage, and cheese. Potatoes and sausage make this a hearty breakfastcasserole.
Use a hot sausage for a little kick. This easy recipe for egg casserole is a great freezer meal. We like to make this for Christmas breakfast the night before so it’s all ready the next morning.
BREAKFAST CASSEROLE
This Breakfast Casserole comes from Martha, not Martha Stewart although she’s pretty darn close. Martha has been a second mom to my husband growing up.
He loves her and her cooking so when I was searching for the perfect breakfast casserole recipe he said he wanted one just like Martha’s.
INGREDIENTS
- HASHBROWNS –any shredded potato hash browns will work here.
- BREAKFAST SAUSAGE – I like Jimmy Dean sausage. You can also sub crispy bacon, ham, or turkey sausage.
- COTTAGE CHEESE
- DRIED ONION
- LARGE EGGS– this casserole is loaded with one dozen eggs. I wouldn’t recommend egg whites.
- GREEN CHILES
- CHEDDAR CHEESE – a medium or sharp cheddar give this sausage breakfast casserole a kick. Really all kinds of cheese are good in this.
- ADD INS – green or red bell peppers, mushrooms. hot sauce, green onions. This is easily adapted to anything you like.
- TOPPINGS – top with sour cream, salsa, or guacamole.
So we tracked down her recipe. We’ve tried many other breakfast casseroles and we always come back to this recipe. We eat this every Christmas morning along with these cinnamon rolls.
HOW TO MAKE HASHBROWN BREAKFAST CASSEROLE
- Preheat oven to 350 degrees. Combine everything but the eggs in a large bowl and pour egg mixture into a greased 9×13 casserole dish.
- Bake at 350 uncovered for 60-70 minutes until set and slightly brown on top. Cover with aluminum foil if getting too brown. It can be refrigerated overnight before cooking in the morning.
OVERNIGHT BREAKFAST CASSEROLE
The great thing about this recipe is that it can be made the night before and baked in the morning for those busy mornings or a weekend breakfast.
FREEZER INSTRUCTIONS
This can also be made ahead and frozen (raw) and brought out for guests. When frozen cook for 1 1/2 to 2 hours. 1st hour covered, 2nd hour uncovered.
OTHER BREAKFAST RECIPES:
- Crockpot Breakfast Casserole
- Healthy Oatmeal Pancakes
- French Toast Roll-Ups
- Jelly Roll Pancakes
- Overnight French Toast Casserole
- Cheesy Baked Eggs
- Confetti Bacon Hash Brown Casserole
- Fluffy Pancakes
- Martha’s Breakfast Casserole
- Blueberry Croissant Puff
- Banana Muffins
- Cinnamon Roll Breakfast Bake
Martha’s Breakfast Casserole
4.27 from 30 votes
This Breakfast Casserole is an easy tried and true recipe from Martha with eggs, hashbrowns, sausage, and cheese. Potatoes and sausage make this a hearty breakfast. Use a hot sausage for a little kick. This is a great freezer meal.
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 10 minutes mins
Servings: 16 servings
Ingredients
- 1 (30 ounce) bag of shredded hashbrowns, thawed
- 1 lb cooked sausage, bacon, or cubed ham, (pick you favorite, we like sausage)
- 1 (16 ounce) container small curd cottage cheese
- 12 large eggs
- 2 cups shredded cheddar cheese
- 1 (4 ounce) can chopped green chiles
- 1 tablespoon dried onion (or 1 teaspoon onion powder)
Instructions
Preheat oven to 350 degrees. Combine everything and pour mixture into a greased 9x13 pan.
Bake at 350 uncovered for 60-70 minutes until set and slightly brown on top. It can be refrigerated overnight before cooking in the morning. Serve with sour cream, salsa, or guacamole.
*This can also be made ahead and frozen (raw) and brought out for guests. When frozen cook for 1 1/2 to 2 hours. 1st hour covered 2nd hour uncovered.
Store leftover casserole in an airtight container in the fridge.
Cuisine: American
Course: Breakfast
Author: Christy Denney
All Recipes Breakfast Casseroles Eggs Feeding a Crowd Freezer Meals Gluten-Free Pork Tried and True Recipes
originally published on Feb 25, 2022 (last updated Aug 11, 2023)
42 comments Leave a comment »
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42 comments on “Martha’s Breakfast Casserole”
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Karen G — Reply
I’m sorry, but I would love to rate this dish a whole lot better. It ‘looked’ really good but when I was making it, I thought “wow, that is A LOT of potatoes in here”. I used both hot and sweet sausage from the meat market (loose). I just felt like it was bland, very very heavy, and it sat in my stomach. Husband described as same. Didn’t use Jimmy Dean sausage, maybe I should have?? This one just wasn’t for me, but loved some of your other recipes.
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Christy Denney — Reply
Sorry Karen. We love it. Not sure what went wrong.
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Linda — Reply
In the recipe you state mix everything but the eggs. So do you mix everything and spread in greased pan? Do you add the egg to the pan first? Can you give a little clarification? Thanks! Look forward to making this.
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Christy Denney — Reply
Sorry. That’s how I used to make it is pour the eggs on top. Now I just mix it all together.
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Twinmom88 — Reply
This was the easiest and best breakfast casserole ever. Prepped the day before and just cooked it an extra 15-29 minutes. Served with salsa, hot sauce and sour creamy. It’s a keeper!! Thank you!!
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Christy Denney — Reply
Thank you!
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Vickie Salsbury — Reply
How many servings is this casserole?
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Christy Denney — Reply
16 servings.
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Ashley — Reply
Can I make this the night before and let it sit in the fridge? Would I increase cook time?
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Christy Denney — Reply
Yes, increase the cooking time by 10-20 minutes.
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Janet Kelley — Reply
Do you need to add salt?
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Christy Denney — Reply
Usually the meat is salty enough on its own.
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Val — Reply
I misread about freezing it raw and cooked it before freezing. Will it be ruined?
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Christy Denney — Reply
Nope you can do it either way.
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Heidi — Reply
Hi! As for sausage do you buy a package of ground sausage and just fry it up then add it? Thanks
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Christy Denney — Reply
Yes, ground sausage that you brown.
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Sara R. — Reply
This is probably a silly question, but do you use small curd or large curd cottage cheese?
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Christy Denney — Reply
I use small curd.
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Helene — Reply
why can’t this recipe be printed?
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Christy {The Girl Who Ate Everything} — Reply
I was able to print it. What browser were you using?
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Jamie — Reply
This is probably a silly question but under instructions #2, it says to mix well. You mix the eggs well in with the other mixture already in the baking dish? Or you mix the eggs well?
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Christy {The Girl Who Ate Everything} — Reply
Sorry. I got the instructions from Martha. I always just pour the eggs on top and don’t mix anything. Sorry for the confusion.
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Gina — Reply
Would ricotta work? Or sour cream?
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Gina — Reply
What can u substitute for the cottage cheese? I’m not a big fan of it…
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Christy {The Girl Who Ate Everything} — Reply
Gina,
I HATE cottage cheese too but you cannot even tell it’s in it, I swear. Once it cooks, it’s non-existent.
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Stefanie — Reply
This looks so yummy! My husband loves breakfasts like this so I’m planning to make it for him for Father’s Day. We have a small family though, so I was wondering if you’ve ever tried freezing a portion of it after it’s been cooked?
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Christy {The Girl Who Ate Everything} — Reply
Sure! You can do that.
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Diane Y. Perry — Reply
I usually use sage flavored sausage when I am making breakfast casseroles. The sausage adds a real nice kick of flavor.
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Paige Atkins — Reply
This is so good! I made it for our large family today and have leftovers for another breakfast! I have tried MANY of these at MOPS meetings an church brunches. I am partial to the ones with more flavor, like this one, and I like the hashbrowns too. We used sausage as well. Thanks again for another great recipe! We had creamy chicken enchiladas last night with black beans and Cilantro Lime Rice. And, Barbacoa tomorrow!
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Judy felland — Reply
Do you throw out the hash browns first?
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Christy {The Girl Who Ate Everything} — Reply
Judy,
I thaw them out just enough so that I can stir them in with the other ingredients.
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Dee Dee — Reply
Probably a silly question, but can you just refrigerate it overnight? With the raw eggs? (My hashbrowns are still frozen). So if I put it in the fridge overnight, cook tomorrow for how long? Covered or not?
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Christy — Reply
@Dee Dee,
Yes, you can refrigerate it overnight with the eggs and cook it as normal in the morning uncovered.
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Susan — Reply
Oh wow!! Our Bible study ladies take turns bringing a dish to share each week and I take a similar breakfast casserole to share when it’s my turn. The slight difference is I add a small jar of pimentos. I did it originally to add some color, now I add it for the extra flavor.
Your addition of cottage cheese intrigues me. Will add it next time around. Can’t wait!! Thanks for the inspiration! Pinning this recipe and will blog about it later when I try it. Of course, linking back to you.
Thanks again!
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Tiffany Martin — Reply
I used ground beef and real bacon pieces for the meat. I also melted cheese on top at 6 minutes before done, then sprinkled bacon pieces on top. I cook twice a year since my husband is the cook of our home. This was a winner for me! My family had seconds!
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Christy {The Girl Who Ate Everything} — Reply
@jana&widmar,
Nope. No need to cook the hashbrowns. Just throw it all together and then cook it!
Christy -
Jana & Widmar — Reply
Do you cook the hash browns first?
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Jill — Reply
Yes. I cooked mine first, browning them up in a skillet. It makes the end result tastier.
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Jana & Widmar — Reply
Do you cook the hash browns first?
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Christy {The Girl Who Ate Everything} — Reply
@Danielle,
In a 9×13 pan. It makes a ton!
Christy -
Danielle — Reply
This looks yummy! What size pan do you cook it in?
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blogbytina.com — Reply
what a great idea! This would be perfect to take to a brunch 😀
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