Gundy’s Breakfast Casserole

Share on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on StumbleUponShare on RedditDigg thisEmail to someoneShare on Yummly

We have a lot of “food days” at work.  My boss always brings the same dish because everyone loves it and demands it.  🙂  It is a breakfast casserole made primarily with potatoes, sausage, onions and eggs.  This dish feeds a lot of people and keeps well for leftovers.  So, I made this last Saturday for our guests from Covenant Seminary.

I also like making this dish because you can play around with it.  Maybe try adding peppers, different spices, more or less eggs, etc.  You really can’t go wrong with this one.  Super simple, super filling!

**Update 11/17/08** A fellow food blogger who tried this recipe made me realize that I need to stress the above statement.  Instead of suggesting to play around with this recipe by adding other ingredients, I would definitely add some peppers, dry mustard, hmmm…maybe even Worcestershire sauce?  It’s up to you…but kick it up a notch and this recipe is a good breakfast.

Gundy’s Breakfast Casserole (Source: Lisa Gundy)


16 ounces hashbrowns or tatertots
1 cup sour cream
1 cup cream of xxx soup
1 cup shredded cheddar cheese
1 diced onion
1 lb of any type breakfast sausage
10 eggs
3/4 cup milk


Preheat oven to 375

Spray casserole dish and place hashbrowns or tater tots in bottom of dish.  Mix together sour cream, soup, cheese, onions and sausage.

In separate bowl, beat eggs and mix in milk.  Combine the egg mixture with the sour cream mixture.  Pour over the tater tots/hashbrowns.

Bake for 1 hour to 1 hour and 15 minutes (or until done).

Share on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on StumbleUponShare on RedditDigg thisEmail to someoneShare on Yummly


  1. I just love a good breakfast casserole! Would this one work if I omitted the sausage and added veggies? It looks amazingly delicious!

  2. what is xxx soup? and do you cook the sausage before adding it to sour cream mixture?? or just crumb and mix??

    Thank you

    • Hi Brenda,
      Sorry about the poorly written recipe from my very early years of blogging. 🙂 “Cream of xxx Soup” simply means you can use whatever can of cream soup you want, such as cream of mushroom, cream of chicken, cream of celery, etc. I would prefer cream of mushroom in this recipe. Do not cook the sausage, just mix it in raw and it cooks in the oven. Thanks!

      • Anonymous says:

        Looks delicious. One more question – what size pan, is that a 13 x 9?
        Thank you

        • Hi! No, it’s more like a 9×9-inch pan. I no longer have the same pan, so can’t measure it to be sure, but I’m pretty confident it’s not as small as an 8×8.

      • I’ve never made a breakfast casserole without browning the sausage first and drainng it well. I would be afraid it would be greasy. Not so???

        • Nikki Gladd says:

          Hi Cheri,
          If you’d like to cut down on the grease, you definitely can brown and drain the sausage first. In fact, I do that in most of my casseroles now, too. This recipe is pretty old from my early days of cooking, so I’ve adapted it a bit over the years. 🙂

  3. Did you use breakfast sausage links in this recipe?

  4. How many did your recipe serve?

  5. Can you make this a day ahead?

    • You can assemble it the day before and bake the next day. Or, bake it a day ahead and reheat in the oven the next day.

  6. Do you bake the tater tots before assembling the casserole?

  7. Thank you so much for sharing this recipe! Love, love, love it. I made it for my family for the first time this Thanksgiving and it is in high demand for Christmas breakfast tomorrow. I followed the recipe on thanksgiving, the only thing I will do differently tomorrow is cook the onions with the sausage first. Everyone loved it but some requested that the onions be more cooked and not as crunchy next time. Thanks again!

Leave a Comment