Published Apr 2nd
Prep 25m Cook 1h 15m Additional 5m Ready In 1h 45m
Servings 12 servings Calories 355.5

Mouth watering, bowl scraping good! This recipe also makes a great dinner entree!

Recipe Ingredients

  • 1 pound sage flavored breakfast sausage
  • 3 cups shredded potatoes, drained and pressed
  • ¼ cup butter, melted
  • 12 ounces mild Cheddar cheese, shredded
  • ½ cup onion, shredded
  • 1 (16 ounce) container small curd cottage cheese
  • 6 jumbo eggs

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
  2. 2 Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  3. 3 In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
  4. 4 Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Nutrition Facts

  • Calories 355.5
  • Carbohydrate 7.9 g
  • Cholesterol 188.1 mg
  • Fat 26.3 g
  • Fiber 0.5 g
  • Protein 21.6 g
  • Saturated Fat 13.3 g
  • Sodium 754.7 mg
  • Sugar 1.3 g


  1. I keep coming back to this recipe, and every time I rate it, I lower it a star. I think that this is a decent recipe, but it is very, very bland and really lacking any WOW. If you are serving to small children or to the elderly it might be passable. It is fine - Read more ...
  2. I've made this twice already and it is delicious. The first time I made it, I did the following: I followed the advice of a few other reviewers and used 8 eggs instead of 6, and cooked the onion with the sausage. I also tossed in some diced green peppers and onions with the potatoes - Read more ...
  3. Very tasty recipe. I didn't give it four stars because I think it could use some minor modifications. I would use slightly more potatoes (about four cups). I'd also suggest using cream cheese instead of cottage cheese for more flavor and saute the onions along with the sausage. But even without the changes it was - Read more ...
  4. I still have yet to figure out why people change the recipe and then give it a bad review. Follow this recipe and it tastes great. I've tried a couple of the breakfast/sausage casseroles on here and this is by far the best one. I made it for Easter and everyone loved it. I think - Read more ...
  5. YUM!!! I needed to use up some things from the freezer, and this was SO good. I made the following changes: -Used frozen shredded O'brien potatoes (with chopped onions and bell peppers) -Browned the butter in the 9x13 (just put it in the pan, stuck in the oven to melt, and waited till it was - Read more ...
  6. I really liked this dish. Didn't change a thing except I used sharp cheddar. Took others advice and baked the hashbrown layer by itself first. Next time I will be sure to bake on bottom rack of oven for better browning of hashbrowns. A keeper thanks!
  7. This was perfect for Christmas breakfast. I pre-cooked the potatoe shell in the oven the night before at 350 degrees and refrigerated it until the next morning. I also mixed all ingredients the night before so that all I had to do was pour into crust and bake. Very simple. Hubby enjoyed this casserole better - Read more ...
  8. This is fantastic and perfect for breakfast or brunch! My Sunday school class devours it it is a huge hit with the men. I did modify a few things: Add 1 4oz. can of diced green chiles & a small jar of diced pimientos for color. Use frozen hash browns-defrost & press moisture out. I - Read more ...
  9. I made this for my MOPS (mothers of preschoolers) meeting this week & there was none left. I did make some changes. They are as follows: I used regular breakfast sausage a 16 ounce package of O'Brien potatoes (with onions & peppers) I omitted the onion used an 8 ounce bag of sharp cheddar (2 - Read more ...
  10. The onion was crunchy and undercooked which distracted from the overall quality of this. Next time I'll saute the onion with the sausage to ensure it is cooked and limp prior to baking. I followed other reviewers suggestions: used refrigerated shredded potatoes ("Simply Potatoes" brand) used sharp cheddar substituted ricotta for the cottage cheese added - Read more ...

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