Sausage and Potato Bake
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Looking for a breakfast that’s both comforting and impressive? Let me introduce you to my Sausage and Potato Bake! This is a real crowd-pleaser, perfect for those special occasions like Mother’s Day, or just a cozy weekend brunch. The original recipe called for savory breakfast sausage, but I’ve discovered it’s equally delicious with diced ham – talk about versatility!
This recipe has a fun backstory! I actually stumbled upon it years ago in the coupon section of my Sunday paper, believe it or not. It was originally from Swift Premium Brown and Serve Sausage, and it quickly became a staple in our family. Over the years, I’ve tweaked it here and there, making it my own, but the heart of the recipe remains the same: simple, hearty, and utterly delicious. It’s a testament to how even the most unassuming recipes can become cherished family favorites.
Ingredients for Sausage and Potato Bake
- BROWN AND SERVE SAUSAGE PATTIES OR LINKS (OR FULLY COOKED HAM, DICED)
- FROZEN HASH BROWNS (I PREFER THE CUBE TYPE HASHBROWNS IN THIS)
- CHEDDAR CHEESE
- MILK
- EGGS
- DRIED MUSTARD
- SALT
Instructions for Sausage and Potato Bake
Preheat Your Oven: Start by preheating your oven to 350°F (175°C).
Prepare Your Baking Dish: Grease an 11 x 7 x 2 inch baking dish to ensure nothing sticks.
Slice the Sausage: Cut the thawed sausage into rounds or, if using patties, quarter them.
Mix Ingredients: In a large bowl, stir together all the ingredients until they’re well combined.
Transfer to Baking Dish: Pour the mixture into the greased baking dish.
Bake: Place in the oven and bake at 350°F for about 50 minutes. Depending on your oven, it may take up to 60 minutes. The dish is ready when a knife inserted in the center comes out clean.
Rest: Once baked, let the dish stand for 10 minutes before serving. This allows the flavors to meld beautifully. This recipe serves 8-12 people, making it ideal for gatherings or meal prepping for the week.
Frequently Asked Questions
Can I use any type of sausage?
Absolutely! You can use any type of sausage you prefer, whether it’s pork, chicken, turkey, or a vegetarian option. Just make sure it’s fully cooked and thawed before adding it to the mix.
Can I add other vegetables to this dish?
Yes, definitely! You can customize this recipe by adding other vegetables like bell peppers, onions, or spinach. Just chop them up and mix them in with the other ingredients.
How can I make this recipe healthier?
To make this recipe healthier, you can use leaner sausages, reduce the amount of cheese, and add more vegetables. You can also use sweet potatoes instead of regular potatoes for a nutritious twist.
Can this dish be made ahead of time?
Yes, you can prepare the mixture and refrigerate it in the baking dish for up to 24 hours before baking. Just make sure to bring it to room temperature before putting it in the oven.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator. They should stay fresh for up to 3 days. To reheat, you can use the microwave or oven until heated through.
Can this recipe be frozen?
Yes, you can freeze the baked dish. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight and then bake at 350°F until warmed through.
What can I serve with this dish?
This Sausage and Potato Bake pairs well with a fresh green salad, steamed vegetables, or a light soup. It’s a versatile dish that can be enjoyed with many different sides.
Sausage (or Ham) and Potato Bake
Real Mom Kitchen
Equipment
Ingredients
- 2 pkgs brown and serve sausage patties or links thawed (or use 2-3 cups fully cooked ham, diced)
- 3 ½ cup frozen hash browns I prefer the cube type hashbrowns in this
- 1 ½ cups cheddar cheese 6 ounces shredded
- 1 cup milk
- 6 large eggs beaten
- 1 tsp dried mustard
- ¼ tsp salt
Instructions
- Heat oven to 350 degrees. Grease a 11x 7x 2 inch baking dish.
- Cut thawed sausage into slices (patties into quarters).
- Stir all ingredients together in a large bowl. Pour into prepared dish.
- Bake at 350 degrees for 50 minutes (takes 60 in my oven) or until knife inserted in the center comes out clean. Let stand 10 minutes. Serves 8-12.
