This Breakfast Casserole is an easy tried and true recipe from Martha with eggs, hashbrowns, sausage, and cheese. Potatoes and sausage make this a hearty breakfast. Use a hot sausage for a little kick. This is a great freezer meal.This Breakfast Casserole is a tried and true recipe with eggs, hashbrowns, sausage, and cheese. This is a great freezer meal.

This Breakfast Casserole comes from Martha, not Martha Stewart although she’s pretty darn close. Martha has been a second mom to my husband growing up.

He loves her and her cooking so when I was searching for a breakfast casserole recipe he said he wanted one just like Martha’s Breakfast Casserole.

So we tracked down her recipe. We’ve tried many other breakfast casseroles and we always come back to this recipe. We eat this every Christmas morning along with these cinnamon rolls.

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Martha’s Breakfast Casserole


  • 1 4 ounce can chopped green chilis
  • 1 large bag of shredded hashbrowns ( I use just shy of 32 oz bag, thawed enough to stir)
  • 1 Tablespoon dried onion
  • 1 medium container (16 ounces cottage cheese)
  • 2 cups grated chedder cheese
  • 2 cups cubed ham or cooked sausage (pick you favorite, we like sausage)
  • 12 eggs


  1. Preaheat oven to 350 degrees. Combine everything but the eggs in a large bowl and pour mixture into a greased 9x13 pan.
  2. Beat eggs and pour over the mixture. Bake at 350 uncovered for 1 hour or until set and slightly brown on top. It can be refrigerated overnight before cooking in the morning. Serves 16.
  3. *This can also be made ahead and frozen (raw) and brought out for guests. When frozen cook for 1 1/2 to 2 hours. 1st hour covered 2nd hour uncovered.