Casual Brunch

Potatoes O'Brien Breakfast Casserole

Biscuits with Apricot Preserves and Cantaloupe Slices


  • 1 (16-oz) pkg Italian-style ground pork sausage
  • 1 (28-oz) pkg frozen potatoes O'Brien, thawed
  • 8 large eggs
  • 1 cup milk
  • ½ tsp dry mustard
  • ½ tsp salt, ½ tsp seasoned pepper
  • 2 cups shredded sharp Cheddar cheese, divided
  • 2 Roma tomatoes, thinly sliced


  1. Preheat oven to 350°F. Cook sausage in a large skillet over medium heat until crumbled and no longer pink; drain well on paper towels. Spread potatoes in a greased 13- x 9-inch baking dish; sprinkle with sausage.
  2. Whisk together eggs, milk, dry mustard, salt and pepper; stir in ½ cup cheese. Pour evenly over mixture in baking dish. Sprinkle with remaining 1½ cups cheese; top with tomato slices.
  3. Bake 45 to 50 minutes or until center is set.

Side Dish Ingredients

  • 1 (8-count) can buttermilk biscuits
  • 3 Tbsp butter
  • 1 cup apricot preserves
  • 1 large cantaloupe

Side Dish Instructions

  1. Bake biscuits according to package directions; serve with butter and apricot preserves. Peel, seed, and slice cantaloupe.

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