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Wagyu Beef Breakfast Sausage Casserole

Prepared by Chef Jonathan Pepera, Double 8 Cattle Company Contributor


1 LB Double 8 Cattle Company Fullblood Wagyu Breakfast Sausage
1 LB Shredded Hash Browns
12 OZ Heavy Cream
1 White Onion (diced)
1 TBSP Garlic (minced)
1 LB Shredded Cheddar Cheese
6 Eggs
1 TBSP Olive Oil
2 TBSP Butter (to grease pan)
Kosher Salt (to season)

Freshly Ground Black Pepper (to season)


Preheat the oven to 375°F.

Bring a skillet over medium-high heat with 1 tablespoon of olive oil.

Add the diced onions and minced garlic. Cook for 2 minutes.

Add the Fullblood Wagyu breakfast sausage, and brown until fully cooked. Drain the meat, and discard any excess fat. This is your “sausage mixture”.

Let it cool to room temperature.

Grease (with butter or olive oil) a 13 inch x 9 inch casserole dish.

Season the shredded hash browns with kosher salt and freshly ground black pepper, and place the hash browns in the bottom of the casserole dish.

Place the “sausage mixture” evenly on top of the hash browns. Top with an even layer of shredded cheddar cheese.

Make the custard by mixing together 6 eggs and 12 ounces of heavy cream.

Season the custard with kosher salt and freshly ground black pepper, and pour it over top of the casserole.

Gently push down to ensure the custard is distributed evenly along the top of the casserole.


Bake the casserole at 375°F for 40-45 minutes.

Let it cool for 10 minutes.

Slice, serve, and enjoy!

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