Christy Jordan’s Pimiento Cheese Breakfast Casserole

This breakfast casserole is as Southern as it sounds, and rib-sticking good. It’ll quickly become a regular on your breakfast table.

Pimiento Cheese Breakfast Casserole
Yield: approximately 6 servings
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  1. 2 tablespoons vegetable oil, divided
  2. ½ pound smoked sausage, such as Conecuh, chopped and divided
  3. 1 (30-ounce) package frozen shredded hash brown potatoes, slightly thawed and divided
  4. 1 (8-ounce) container sour cream
  5. 1 (7-ounce) jar diced pimientos, drained
  6. 3 cups shredded sharp Cheddar cheese
  7. ½ cup whole milk
  8. ½ cup chopped green onion
  9. 2 teaspoons spicy brown mustard
  10. ½ teaspoon salt
  11. 2 large eggs, lightly beaten
  1. Preheat oven to 350°. Spray a 2½-quart baking dish with nonstick cooking spray. Set aside.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of sausage and half of potato to pan. Cook, stirring occasionally, until lightly browned, approximately 5 minutes. Spoon into a large bowl. Repeat procedure with remaining oil, sausage, and potato. Stir in sour cream, pimiento, cheese, milk, green onion, mustard, salt, and eggs; spoon into prepared dish.
  3. Bake until heated through and cheese melts, approximately 30 minutes.
Taste of the South


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