Sausage Egg and Cheese Casserole
A layered breakfast casserole combining hash browns, whisked eggs, chicken sausage, and melted cheese that delivers 40 grams of protein per serving and reheats beautifully for weekday breakfasts.
A layered breakfast casserole combining hash browns, whisked eggs, chicken sausage, and melted cheese that delivers 40 grams of protein per serving and reheats beautifully for weekday breakfasts.
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Preheat your oven to 375°F (190°C).
Spread the diced hash browns evenly in the bottom of a glass baking dish.
Pour the whisked eggs over the hash browns.
Add the chopped cooked chicken sausage.
Pour the salsa over the mixture.
Add dollops of cottage cheese on top.
Sprinkle the shredded Mexican cheese blend over everything.
Finish with a sprinkle of Cowboy Butter seasoning.
Bake for 35-45 minutes, or until the eggs are set and the top is golden brown.
Store covered in the refrigerator for up to 4 days. Reheat individual portions in a 350°F oven for 12–15 minutes or microwave for 1–2 minutes.
Yes. Assemble the casserole completely, cover, and refrigerate overnight. Bake as directed in the morning, adding 5–10 minutes to the bake time if starting cold.
Use 1 cup of sour cream, ricotta, or additional shredded cheese. Cottage cheese adds creaminess and protein, but these alternatives work well.
The eggs should be set throughout with no jiggle in the center, and the top should be lightly golden. A knife inserted in the middle should come out clean.
Yes. Cool completely, cut into portions, wrap tightly, and freeze for up to 3 months. Reheat in a 350°F oven for 20–25 minutes, covered.
Yes, but pre-cook diced potatoes until just tender first to ensure they cook through in the same time as the eggs.
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