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Velveeta Breakfast Casserole

  • Author: Laura
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x


  • 1 (22.5 oz) pkg hash brown patties
  • 1 lb breakfast sausage
  • 12 large eggs
  • 1/2 to 1 lb Velveeta cheese, cut into 1 inch cubes (1/2 lb is plenty for us)
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • salt & pepper to taste


  1. Bake hash brown patties as instructed on the package. Flip them over mid way through and if they are not extra crispy bake an additional 10 minutes.
  2. While the hash brown patties cook, brown the sausage until fully cooked. Drain off any excess grease.
  3. Grease a 9 x13 inch baking dish and place the cooked hash brown patties in a single layer the bottom of the dish. You may need to cut one in order to get them to cover the pan.
  4. In a bowl, whisk the eggs, sour cream, salsa and salt and pepper together. Mix well so the sour cream is combined well and not floating in lumps with the eggs.
  5. Spread the cubes of Velveeta Cheese evenly over the hashbrowns. Then sprinkle with sausage.
  6. Pour the egg mixture in the 9 x 13 baking dish. Bake at 350 degrees for 40 to 50 minutes until the eggs are set in the middle and the cheese is melty.
  • Prep Time: 20 Minutes
  • Cook Time: 50 Minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
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