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Sausage, Egg and Cheddar Farmer’s Breakfast

This hearty combination of sausage, hash browns and eggs will warm you up on a cold winter morning. —Bonnie Roberts, Newaygo, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 6 large eggs
  • 1/3 cup 2% milk
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 6 ounces bulk pork sausage
  • 1 tablespoon butter
  • 1-1/2 cups frozen cubed hash brown potatoes, thawed
  • 1/4 cup chopped onion
  • 1 cup shredded cheddar cheese


  • Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan.
  • Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.

Test Kitchen tips
  • If you don’t have frozen hash brown potatoes handy, use parcooked cubed potatoes.
  • Nutrition Facts
    1 cup: 330 calories, 24g fat (11g saturated fat), 364mg cholesterol, 612mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 20g protein.


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    Average Rating:
    • Karen
      Jan 4, 2021

      I used buttermilk, added fresh parsley, and a dollop of sour cream and avocado on top.

    • sands1
      Dec 5, 2020

      This is a great recipe, not only for breakfast but for all meals!

    • P vinod
      Dec 5, 2020

      Lovely recipe will try and have it

    • Lisa
      Dec 4, 2020

      Yummy and its brought to you from my neck of the woods. Lol Nunica, MI

    • fhquilting
      Nov 7, 2020

      Yummy!! I precooked cubed red skinned potatoes. Cooked chopped red bell pepper with sausage and onions. Added some Frank's Hot Sauce to the eggs. Very good.

    • jumpingrope
      Mar 5, 2020

      first found the recipe in the Taste of Home magazine. Have moved and couldn't find my copy and was very glad to find it here. I typically cube and boil my own potatoes (kids prefer), otherwise make according to the recipe.

    • Karen
      Dec 9, 2019

      Love this casserole -- I make it every week and have for over a year. Refrigerates well and we can have it for breakfast a couple of mornings a week !

    • Sandra
      Nov 7, 2019

      I love this recipe. It is good for any of the 3 meals a day. My husband and kids love it. I add mushrooms when I make this for supper. A side of buttermilk biscuits finish's it off.

    • George
      Oct 21, 2019

      Our rule is always follow the recipe the first time if you are going to rate it. We had never had the frozen "hash" browns before, but found them in the freezer section (duh). Everything turned out very good, but I needed to add a little heat after eating a couple of bites. A few dashes of Sriracha did the trick. I don't think I will add this to the entire meal - to each his own. We had one serving left so into the fridge to try tomorrow.

    • Kris Hodges
      Jul 27, 2019

      This edible but I just don't like the texture of hash browns unless they're crispy so I won't make it again. Sorry.