• Prep Time: NA
  • Cooking Time: NA
  • Serves: 6-8

Bacon and Sausage Breakfast Casserole

Category: Breakfast

 Ingredients List

  • 250g (about 12) frozen hash brown potatoes, thawed and shredded
  • 150g grated mature Cheddar cheese
  • 6 pork sausages, skins removed and crumbled
  • 100g bacon lardons, or streaky bacon cut into small dice
  • 6 large free-range eggs, beaten with salt and black pepper to taste
  • 6 to 12 small cocktail or cherry tomatoes, halved


On the day of cooking: Pre-heat oven to 200C/400F/Gas mark 6 and grease a square oven proof dish, approx. 20cms x 24cms.

Assembly: Shred half of the hash browns into the base of the dish. Scatter over half of the grated cheese.

Fry the crumbled sausage and bacon bits in a frying pan until the sausage is coloured and the bacon is crispy. Drain the meat and scatter it over the cheese and potato mixture.

Add the rest of the shredded hash brown potatoes and then pour the beaten eggs over, pushing down the ingredients with the back of a fork.

Arrange the tomatoes on top and then add the rest of the grated cheese over the top. Cover with cling film and leave overnight in a cool place or the fridge.

The next day, take the casserole out of the fridge and bring it to room temperature for 30 minutes, then bake the casserole in a pre-heated oven, see step 1, for 30 to 45 minutes, or until it is set, puffed up and golden brown.

Cut into squares and serve immediately.

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