The Morning After the Night Before

Are you planning a cozy dinner at home for your sweetie and you this Valentine’s Day?  Skip the crowded restaurant this year and make a romantic dinner for two.   I’m not here today to help you plan your date-night menu, but instead to remind you of the morning after, when you may want to keep that special “glow” going.

Cheesy Potato and Sausage Breakfast Casserole

Cheesy Potato and Sausage Breakfast Casserole

Here’s the plan:  the next morning when you wake up, quietly go down to the kitchen, and prepare that first cup of coffee, and while you’re there surreptitiously slip this Cheesey Egg, Sausage, and Potato casserole into the oven.  While it’s baking you and your honey can enjoy your coffee(s) snuggled under the covers.  In about 30 minutes or so you will notice a wonderful aroma coming from the kitchen.  That’s when you say ” let’s go see what we can find for breakfast”, and surprise!! you find this enticing breakfast casserole already to serve, hot out of the oven.


He will be amazed at your  talent for coming up with such a wonderful breakfast.  The first slice of it will reveal a bottom layer of potatoes, made from frozen hash browns, then an eggy layer, on top of that a layer of spicy breakfast sausage and onions, all topped off with melted cheese.  How did you accomplish this so fast?  Only you will know that it was all prepared the evening before while you were making dinner, then hidden away in the refrigerator over night, ready to pop into the oven in the morning.  Oh, you clever girl, you!



YIELD:  6 servings


  • 1  pound bulk pork sausage
  • 1 small onion, chopped
  • 2-3 cups hash brown potatoes, thawed
  • 4 eggs
  • 1/2 tsp. garlic powder
  • 1/2 tsp salt
  • 1/4 tsp. ground black pepper
  • dash or two of hot sauce, optional
  • 1 cup grated cheese of choice, cheddar, Colby, Jack, swiss


1.  Lightly grease a baking dish.  This may be a round deep dish 9″ pie dish, or an 8 or 9-inch square pan.

2.  In a large skillet over medium heat, crumble the sausage, and cook to brown and render the fat.  Add the chopped onion and cook until onion is translucent.  Set aside.

Cooking up the sausage and onion.

Cooking up the sausage and onion.

3.  In the same skillet, leave any drippings in place, and add the hash browns.  Cook just briefly, to remove any iciness and brown then up a little.   Transfer potatoes to the prepared baking dish, spreading them out in an even layer to form a crust.

Spread the potatoes out to form a crust.

Spread the potatoes out to form a crust.

4.  In a small bowl, whisk together the eggs, garlic powder, salt, pepper, and hot sauce if using.  Pour over the potatoes in the baking dish.

Pour the egg mixture over the potatoes.

Pour the egg mixture over the potatoes.

5.  Layer the sausage-onion mixture over the eggs, and sprinkle with grated cheese.  Cover with foil.

Layer on the sausage and onions.

Layer on the sausage and onions.

Top with grated cheese.  Cover with foil.

Top with grated cheese. Cover with foil.

6.  Bake for about 35 minutes.  Remove the foil and leave in the oven another 5-6 minutes to brown up the top and crisp the edges.


Cut into wedges or squares and serve hot with a side of fruit or fruit salad, and toast or biscuits.



When I served this to my husband all he could say was “Mmmm-mmmm.  Wow!”



5 responses

  1. Was about to ask about using real potato (when I looked at your photos more closely, LOL; ) Thanks for a great time saver; I’m sure this recipe will come in handy on lots of hurry-scurry mornings: )


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