• Cooking Time: 60
  • Servings: 6-8
  • Preparation Time: 5


  • 3 tablespoons butter
  • 1 small yellow onion, chopped
  • 4 cups frozen shredded hash browns
  • 1 pound bulk sausage, mild, hot or sage
  • 2 1/4 cups whole milk
  • 8 large eggs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons Dijon mustard
  • 8 cups cubed French or Italian bread, crusts removed
  • 2 cups (1/2 pound) grated Cheddar
  • 2 cups (1/2 pound) freshly grated Parmesan


  • Preheat the oven to 350 degrees F.
  • Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.
  • Melt the butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes.
  • In a second frying pan, saute the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.
  • In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.
  • To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.
  • *Cook's Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.
  • Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown


You gotta love Paula .. and when you have the time .. her recipes are always a Hit! This is the best comfort food that can help heal anything!

Categories: Casserole  Misc. One Dish  Potato 

Author Credit: Paula Deen

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