Breakfast Mashed Potato Casserole Recipe
Breakfast Mashed Potato Casserole. Because mashed potatoes for brunch is now a thing. ;) Full of mashed potatoes, sausage, panko, and eggs, it's easy, indulgent, and delicious!
Servings: 8 people
Calories: 414kcal
Equipment
Ingredients
- 6 cups water
- 1 (9.74 oz) package Idahoan Signature™ Russets Mashed Potatoes prepared according to quick preparation listed on the back of the package (I've also listed instructions below)
- 1 (4 oz) package cream cheese room temperature
- 1 cup Sour cream room temperature
- salt and pepper to taste
- 1 (12 oz) roll pork sausage
- 1/3 cup panko
- 1/3 cup Grated parmesan
- 3-6 large eggs
Instructions
- Preheat oven to 400 degrees F and place rack on top rung.
- In a large stockpot, boil water.
- Once boiling, remove from heat and stir in potatoes.
- Let stand one minute, then stir in cream cheese and sour cream.
- Taste and season with salt and pepper, as needed. Set potatoes aside.
- Heat a large oven safe skillet over medium heat.
- Add sausage and cook, breaking it up as you go long, until no longer pink.
- Remove from heat and top the sausage with the prepared potatoes. Use the back of a spoon to smooth the potatoes evenly.
- Top with panko and parmesan.
- Bake in preheated oven for 10 minutes.
- Remove from oven and using the back of a spoon, create indents in the potatoes (3-6).
- Crack an egg into each indent.
- Season with salt and pepper.
- Place skillet back into oven and bake for an additional 25-35 minutes, or until the eggs are cooked to your liking.
- Serve and enjoy!
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Video
Notes
Before making this recipe, I'd suggest watching the video to see exactly how to make it!
Nutrition
Calories: 414kcal | Carbohydrates: 32g | Protein: 15g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 144mg | Sodium: 496mg | Potassium: 584mg | Fiber: 2g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 28.5mg | Calcium: 127mg | Iron: 1.5mg