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Home » Breakfast Recipes » Velveeta Breakfast Casserole

Velveeta Breakfast Casserole

Published: Jun 9, 2013 · Modified: Apr 13, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Cheesy Velveeta Breakfast Casserole is a breakfast casserole made with layers of hash browns, sausage, cheese and eggs baked together in a casserole pan.

A square piece of Velveeta Breakfast Casserole on a plate with toast.

If you enjoy cheesy breakfast casseroles for the family a Velveeta hash brown casserole recipe is what you have been looking for.

Velveeta cheese breakfast casserole is the cheesiest breakfast casserole you will ever make.

As the breakfast casserole bakes the cheese melts into all the crevices between the sausage and eggs making each bite full a cheesy delight.

A forkful of cheesy Velveeta Breakfast casserole resting on a plate.

A block of cheddar or a bag of shredded cheese, regardless of the brand will not melt the way Velveeta does.

This cheesy breakfast casserole recipe with sausage will make a 9 x13 baking tray and will feed a large family.

It is a great breakfast casserole recipe to serve when you are having a family breakfast, holiday breakfast or brunch.

If you have a smaller family then you can divide the recipe in half and make an 8x8 baking pan.

When making an 8 X 8 tray you will probably need to trim the hash brown patties to fit the bottom of the smaller pan.

10 - 12 hash brown patties fit the bottom of the 9x13 inch baking dish perfectly.

Cheesy Sausage Breakfast Casserole Ingredients

Velveeta breakfast casserole ingredients in bowls.
  • beaten eggs
  • sour cream
  • salsa
  • salt and pepper to taste
  • crispy hash brown patties
  • ground breakfast sausage
  • cubed Velveeta Cheese
Individual bowls os sour cream, salsa, salt and pepper.

Directions to make breakfast casserole

Follow these easy step by step directions to make Velveeta Breakfast Casserole below.

Step 1: Preheat the oven to 350 F. degrees.

Brown the breakfast sausage in a frying pan. When the sausage is cooked through drain it on a paper towel. Set it aside.

Step 2: Bake the hash brown patties following the directions on the package. Flip them over half way through so they brown evenly on both sides.

Baked hash brown patties arranged in a single layer in a casserole pan.

When the hash browns are finished cooking line the bottom of a greased 9 x 13-inch baking dish or pan in a single layer.

Step 3: Beat the eggs in a large mixing bowl.

Beaten eggs in a large glass bowl.

Add the salsa, sour cream and salt and pepper to the bowl with the beaten eggs.

Adding seasonings to beaten eggs.

Mix well so most of the lumps of sour cream are mixed into the eggs and the mixture is smooth.

A large bowl filled with beaten egg mixture for breakfast casserole.

Step 4: Add the browned crumbled sausage to the bowl with the eggs.

Adding browned breakfast sausage to a bowl of beaten eggs.

Stir the browned ground breakfast sausage into the egg mixture.

Mixing the browned crumbled sausage into the beaten egg mixture.

Step 5: Add the cubed Velveeta Cheese to the bowl.

Stir to mix the cheese into the egg and sausage mixture.

Adding cubed Velveeta cheese into egg mixture.

Step 6: Mix well to combine and coat the cheese and sausage in the egg mixture.

Combining breakfast casserole ingredients in a bowl.

Step 7: Pour the casserole ingredients into the baking pan over the cooked hash brown patties in the 9 x 13 baking dish.

Combining the egg sausage casserole ingredients before baking.

Use the back of a wooden spoon to spread the cubed cheese and sausage evenly over the hash browns.

Unbaked egg sausage casserole before it goes into the oven.

Step 8: Bake in a preheated 350 F. degrees oven for 40 to 50 minutes or until the eggs are set in the middle and the cheese is bubbling. Use a tooth pick to check.

Hot out of the oven baking dish of a cheesy egg casserole.

Recipe FAQS

How to freeze breakfast casserole?

Leftover breakfast casserole can be frozen and eaten another day. Cut the breakfast casserole into individual serving, wrap tightly in plastic wrap and place in a freezer bag. The plastic wrap will keep the pieces from getting freezer burn. To reheat unwrap a piece and heat in the microwave for a minute or two until heated through the center.

Recipe Expert Tips

  • Crispy hash brown patties: Bake the hash browns or cook them in the air fryer which is how I recently made crispy hash brown patties.
  • Cubed Velveeta: Cut the block of Velveeta cheese into small once inch cubes. The smaller cubes means you will have ooey gooey cheese in each bite.
  • Small breakfast casserole: This casserole recipe is easy to divide in half for a smaller tray.
  • Leftover breakfast casserole freezes well: Wrap serving size piece in plastic wrap and place in a freezer bag.
Cheesy Egg Sausage Breakfast Casserole served with toast and orange juice.

More breakfast recipes you'll love

  • Crock Pot Sausage Breakfast Casserole
  • Crock Pot English Muffin Casserole
  • English Muffin Breakfast Sandwiches
  • How To Make Dehydrated Hash Brown Potatoes

Print, save or share the recipe

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

A closeup of a forkful of cheesy Velveeta Breakfast Casserole.

Velveeta Cheese Breakfast Casserole

Arlene Mobley - Flour On My Face
Velveeta Breakfast Casserole is a family style breakfast casserole recipe that is perfect for Sunday morning when you have time to enjoy a family breakfast. Layers of crispy hash brown patties, crumbled breakfast sausage, cubes of cheese and egg make this a hearty breakfast casserole everyone will love.
5 from 4 votes
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Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Breakfast, Brunch
Cuisine American
Servings 12 Servings
Calories 315 kcal

Ingredients  

  • 12 large eggs
  • 1 lb Velveeta Cheese (cut into 1 inch cubes)
  • 1 package package Hash Brown Patties
  • 1 lb. roll of breakfast sausage
  • ½ cup sour cream
  • ½ cup Salsa
  • salt & pepper to taste
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Instructions 

  • Bake hash brown patties as instructed on the package. Flip them over mid way through and if they are not extra crispy bake an additional 10 minutes.
  • While the hash brown patties are cooking fry the sausage until cooked through and crumble. Drain on a paper towel.
  • Grease the baking dish and line the bottom with the cooked hash brown patties in a single layer.
  • In a large bowl mix the eggs, sour cream, salsa and salt and pepper. Mix well so the sour cream is combined well and not floating in lumps with the eggs.
  • Add the crumbled sausage and the cubes of Velveeta Cheese to the mixing bowl.
  • Mix well so the sausage and cheese is evenly distributed.
  • Pour the mixture over the hash brown patties in the 9 x 13 baking dish. Spread the sausage and cheese evenly over the top.
  • Bake in a 350 degree oven for 40 to 50 minutes until the eggs are set in the middle and the cheese is bubbling.

Video

Recipe Expert Tips

  • Meat: Use ground sausage, cubed ham, or cooked sausage links as the meat.
  • Crispy hash brown patties: Bake the hash browns or cook them in the air fryer which is how I recently made crispy hash brown patties.
  • Cubed Velveeta: Cut the block of Velveeta cheese into small once inch cubes. The smaller cubes means you will have ooey gooey cheese in each bite.
  • Small breakfast casserole: This casserole recipe is easy to divide in half for a smaller tray.
  • Leftover breakfast casserole freezes well: Wrap serving size piece in plastic wrap and place in a freezer bag.

Nutrition

Serving: 1SquareCalories: 315kcalCarbohydrates: 11gProtein: 20gFat: 21gSaturated Fat: 9gTrans Fat: 1gCholesterol: 234mgSodium: 1001mgPotassium: 418mgFiber: 1gSugar: 4gVitamin A: 781IUVitamin C: 3mgCalcium: 265mgIron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Mel Outnumbered

    June 14, 2013 at 3:48 pm

    This looks delicious! I will have to try it.

    Reply
    • Flour On My Face

      June 14, 2013 at 4:48 pm

      Thank you Mel!

      Reply
  2. Shawna

    June 13, 2013 at 12:57 pm

    I too love a slice of Velveeta, but I also put Miracle Whip on it , that goes way back, I wonder if anyone uses that anymore. Great recipe easy and quick .
    Thank you so much for sharing it on our BBQ Block Party.

    Reply
    • Flour On My Face

      June 13, 2013 at 1:13 pm

      Shawna

      We are a divided household. My husband uses Miracle Whip and the rest of us eat Hellmann's Mayonnaise. Thanks! and you're welcome!

      Reply
  3. Brook

    June 13, 2013 at 12:19 pm

    Would this be something you could put together the night before and bake in the morning?

    Reply
    • Flour On My Face

      June 13, 2013 at 5:18 pm

      Brook

      You could mix the egg mixture together and even bake the hash browns the night before but I would wait until the morning before baking to pour the egg and Velveeta mixture over the hash browns otherwise the hash browns may absorb the eggs and it probably wouldn't turn out exactly the same as my recipe did. If you look at my picture with the fork you can see that the hash brown patties are a separate layer on the bottom.

      Reply
  4. Tonia@thegunnysack

    June 13, 2013 at 1:28 am

    Sounds amazing! My family would love that for breakfast or even dinner!

    Reply
    • Flour On My Face

      June 13, 2013 at 5:20 pm

      Thank you Tonia it does taste amazing if I say so myself and I bet it would be very good made with a spicy sausage also.

      Reply
  5. Erin @ The Spiffy Cookie

    June 12, 2013 at 10:45 am

    Oh my goodness there are so many great things in this.

    Reply
  6. Summer

    June 11, 2013 at 5:28 pm

    Oh this looks delicious! I just love Velveeta as well!

    Reply
  7. Taylor @ Pink Heels Pink Truck

    June 10, 2013 at 10:28 pm

    This looks yummy! And I love your pics!

    Reply
    • Flour On My Face

      June 11, 2013 at 10:40 am

      Taylor

      Thank you!

      Reply
  8. The Contessa (Linda)

    June 10, 2013 at 10:24 pm

    Oooo This looks cheesy good. Great dinner or breakfast. We're havng a party at Tubmbleweed Contessa and I'd love it if you broght this over.

    Wishes for tasty dishes,
    Linda
    Tumbleweed Contessa

    Reply
    • Flour On My Face

      June 11, 2013 at 10:42 am

      Linda

      Thank you! I ate the leftovers for dinner : )

      Reply
  9. Lauren Loeffel

    June 10, 2013 at 10:23 pm

    This looks delicious!

    Reply
  10. Meghan

    June 10, 2013 at 9:33 pm

    So, I'll be over for breakfast & bring my 3 boys & my hubs. Better double that batch! This looks fantabulous girly!

    Reply
    • Flour On My Face

      June 11, 2013 at 10:35 pm

      Meghan

      LOL come on down. Thank you!

      Reply
  11. Ange

    June 10, 2013 at 6:53 pm

    This looks absolutely delicious!!

    Reply
    • Flour On My Face

      June 10, 2013 at 6:56 pm

      Ange! Thank you! It is so good I hope you get a chance to try the recipe.

      Reply
  12. Chelsea

    June 10, 2013 at 5:34 pm

    Oh you better believe I'm pinning this for later! We have family coming to stay with us in a month or so and this would BLOW THEIR MINDS for breakfast one morning! Thank you so much for sharing!

    Reply
    • Flour On My Face

      June 10, 2013 at 6:57 pm

      Chelsea

      Thank you so much! I hope your company enjoys it as much as I did.

      Reply
  13. Cassie @ Southeast by Midwest

    June 10, 2013 at 5:03 pm

    This looks sooo yummy!

    Reply
    • Flour On My Face

      June 10, 2013 at 6:58 pm

      Cassie

      Thank you very much!

      Reply
  14. Kathe

    June 10, 2013 at 4:48 pm

    Oh wow! that looks so good! I grew up on Velveeta!! My mom used it in everything that needed to be cheesy good 🙂

    Reply
    • Flour On My Face

      June 10, 2013 at 6:59 pm

      Kathe

      Thank you! I have some fond childhood memories of Velveeta myself.

      Reply
  15. Amber

    June 10, 2013 at 4:35 pm

    You had me at Velveeta! Oh man, that looks so yummy!!

    Reply
  16. Melissa Lawler

    June 10, 2013 at 1:12 pm

    Oh my that sounds yummy!

    Reply
    • Flour On My Face

      June 10, 2013 at 3:03 pm

      Thank you so much Melissa!

      Reply
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Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 40 years. I love sharing recipes to help busy families get dinner on the table.

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