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Rachael Ray's 30-Minute Healthy Recipes

Heaping Helping Potato Sausage Egg Casserole


* 1 Tbsp vegetable oil
* 3 cups mashed potatoes
* 12 ounces breakfast sausage links, cut into little pieces
* 1/2 cup cooked broccoli florets, chopped (substitute other cooked vegetables if desired)
* 12 large eggs
* 1/3 cup flour
* 1 tsp baking powder
* 3/4 tsp kosher salt
* 2 tsp fresh thyme, chopped
* 1/4 cup chopped green onions
* 1/4 cup butter, melted
* 1 cup shredded Cheddar cheese


1. Preheat oven to 375 degrees and coat a 9x13 baking pan with 1 Tablespoon oil.
2. Arrange 6 scoops (1/2 cup each) of mashed potatoes evenly in baking pan forming mounds,then make a "crater" in the top of each pile of potatoes with a small ladle or spoon.
3. In a skillet, fry the sausage until golden brown, about 4 to 5 minutes.
4. Divide the sausage evenly, putting them in the potato mound craters.
5. Divide the cooked broccoli evenly and distribute among the potato mound craters.
6. Whisk eggs together in a large bowl until frothy, then whisk in flour, baking powder, salt, thyme, and onions, and melted butter.
7. Pour the egg mixture into the potatoes and let run all over, covering the potato mounds.
8. Sprinkle cheese all over the tops of each potato mound.
9. Bake, uncovered, in preheated oven for 20 to 25 minutes or until cheese is melted and potatoes are bubbling hot.
10. Serve by taking a spatula and scooping up each potato mound individually onto a plate.


If you want to serve a BIG hearty breakfast, this is definitely a casserole you'll want to try. Of course, you can serve this for dinner, too. There's plenty to love about it!

I make this to use up leftovers, but it's also worth making from scratch. I recommend using Yukon Gold potatoes because the color is so beautiful and the flavor is unique. The texture isn't as 'mealy' as a russet or a baking potato so the little heaps of potatoes stand up nicely. But, if you're using leftovers, just use whatever potatoes you have. Enjoy!

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