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Our favorite savory breakfast casserole! Tonight I made it for dinner and honestly, we all LOVE it! Fun to try it with sweet potato fries, but I think good ol’ frozen hash browns are our favorite. (Although I’ve made it with cubed leftover baked potatoes, frozen French fries, frozen waffle fries, frozen hash browns and now with frozen sweet potato fries. They all work!)
Let’s talk about potatoes.
I’m not joking when I say I have made this recipe with lots of different potato options. And you really can’t go wrong!
- frozen hashbrowns
- leftover baked potatoes
- frozen sweet potato fries
- frozen french fries
- waffle fries
And it wouldn’t be a bad idea to try tater tots!
What I’m saying is that I haven’t had a bad experience with any of these potato options. So have some fun with it!
I use seasoned salt from Redmond real salt.
I am very picky about salt. My favorite salt, and the only salt I use is Redmond Real Salt.
I love it because it is pure, unprocessed, full of naturally-occurring trace minerals, has no fillers, anti-caking agents, additives or unhealthy pollutants added to it. Sadly most commercial table salt has a lot of not great things added to it, is processed, and has no trace minerals. Redmond real salt has been mined from an ancient sea bed in central Utah- making it true sea salt!
I get my salt, and seasoned salt HERE.* My affiliate coupon code ‘AMBERSKITCHEN’ saves you 15%.
*This is an affiliate link and I may receive a commission on your purchase. Thank you for shopping through this link.
Milk: In this recipe I use whole milk but feel free to substitute with whatever milk you want. Skim, 2%, 1%, or almond milk are all good options.
Cheese: I use a pre-graded blend of Colby Jack cheese from Costco. This can also be substituted. Cheese is an easy way to add a lot of flavor so you can have some fun with it.
For example, Swiss cheese would add sharpness but if you want a more more mild flavor, go for mozzarella.
Sausage: I use Jimmy Dean traditional sausage. Feel free to mix it up and use chicken sausage, spicy Italian sausage, or even a sweet-flavored breakfast maple sausage.
Bacon: Center-cut thick-sliced bacon is my weapon of choice here but use any bacon you like. The only recommendation I have for bacon is to avoid bacon bits.
Onion: The flavor of a sautéed onion really makes this casserole fantastic. So if you can help it, sauté your onions for the best flavor. If you need to though, you can substitute the onions for a half teaspoon of onion powder.
Green chiles: A 4 oz can of mild green chiles adds a fantastic flavor to the dish.
Green onions: This is another optional add-in and garnish that adds some color!
- 2-3 cups of cooked cubed potatoes (or any variation from above)
- 1 large onion diced and sautéed in a little oil
- 1 pound pork sausage cooked
- 1 pound bacon cooked and crumbled (not shown in video)
- 12 eggs
- 1 cup whole milk
- 1 1/2 tsp seasoned salt
- pepper to taste
- 2 cups of grated cheese
- 4 green onions chopped for garnish
- 1, 4 oz. can diced mild green chiles optional
- Cook sausage and bacon. Set aside.
- Sauté the onion. Set aside.
- Combine the eggs, seasoning salt, pepper and milk. Mix to combine.
- In a 9×13 inch pan, layer the potatoes, sausage, bacon, onion, green chilies, and cheese. Pour the egg/milk mixture over the top.
- Bake uncovered at 350° F for 40-50 minutes. Serve immediately. Garnish with green onions.