Sausage Gravy and Potato Breakfast Bake Sp5
Start your morning off right with this comforting and hearty Sausage Gravy and Potato Breakfast Bake SP5, a Southern-inspired breakfast casserole that brings together bold flavors and satisfying textures. Perfect for a weekend brunch or family gathering, this easy-to-make dish layers crispy hash browns, fluffy eggs, and creamy sausage gravy, all topped with melty cheddar cheese for an irresistible golden crust. Made with essential kitchen staples like breakfast sausage, frozen potatoes, and simple seasonings, this recipe comes together in just 20 minutes of prep and bakes to perfection in under an hour. Serve it warm with a sprinkle of fresh green onions for a touch of brightness, and pair it with a side of fresh fruit for a complete and crowd-pleasing meal. For fans of comfort food, this breakfast bake is an absolute must-try!
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Recipe Information
Ingredients
- 1 pound Breakfast sausage
- 0.25 cup All-purpose flour
- 3 cups Milk
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 4 cups Frozen shredded hash brown potatoes
- 6 Large eggs
- 2 cups Cheddar cheese (shredded)
- 2 tablespoons Green onions (chopped, optional)
- 1 tablespoon Butter or cooking spray
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray and set aside.
In a skillet over medium heat, cook the breakfast sausage, breaking it into small pieces with a spatula, until browned and cooked through. Remove the cooked sausage and set aside, leaving the grease in the skillet.
To the same skillet, add the all-purpose flour and whisk it into the sausage grease to form a roux. Cook for about 1 minute, then gradually whisk in the milk until smooth and creamy.
Season the sausage gravy with salt, black pepper, and garlic powder. Add the cooked sausage back into the skillet and stir to combine. Remove from heat.
Spread the frozen hash brown potatoes evenly in the bottom of the prepared baking dish.
In a medium bowl, whisk the eggs with a pinch of salt and pepper, then pour the eggs over the hash brown layer.
Pour the sausage gravy evenly over the eggs and potatoes, spreading it out with a spatula if needed.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake the casserole in the preheated oven for 40-45 minutes or until the eggs are fully set and the top is golden brown.
Remove from the oven and let cool for 5-10 minutes. Garnish with chopped green onions, if desired.
Slice into servings and enjoy your Sausage Gravy and Potato Breakfast Bake with a side of fresh fruit or toast for a complete meal.
Nutrition Facts
Calories |
3727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.8 g | 307% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 7125 mg | 310% | |
| Total Carbohydrate | 232.3 g | 84% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 35.9 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 2749 mg | 211% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4374 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
