Loaded Poutine Breakfast Casserole

Loaded Poutine Breakfast Casserole


Prep Time

Total Time

Gluten Free


15 min

1 hr 35 min


Traditional poutine tops French fries with cheese curds and gravy. This version swaps fries for hash browns and piles on Jones bacon and breakfast sausage.

Dry Aged Fully Cooked Bacon Slices

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Fully Cooked Pork Sausage Links Fully Cooked Skinless Maple Pork Sausage Links


1 pound Jones Dairy Farm Dry Aged Bacon, divided 
7 ounces Jones Dairy Farm Fully Cooked Breakfast Sausage Links 
1/2 cup vegetable oil, divided 
2 pounds shredded potatoes, thawed if frozen 
1 large onion, finely diced 
4 large eggs 
1 1/2 teaspoons salt 
1/2 teaspoon pepper 
1/4 cup cornstarch 
1 cup boiling water 
3 cups cheddar cheese curds (or diced white cheddar), divided 
12 ounces beef or chicken gravy, heated 
3 scallions, sliced



Step 1
Cook bacon until crisp in oven or skillet, chop or crumble and set aside. Cook sausage, chop into 1/4-inch pieces and set aside. 

Step 2
Preheat oven to 450˚F. Pour 1/4 cup of oil into 9x13-inch pan and place in oven for 5 minutes. 

Step 3
In large bowl combine shredded potatoes, onion, remaining 1/4 cup oil, eggs, salt and pepper. Mix well to combine. Sprinkle cornstarch over top of mixture. Pour boiling water over top of cornstarch and mix well.

Step 4
Fold in 1/2 cheese curds, sausage, and 1/2 crumbled bacon. Spread in prepared pan and bake for 15 minutes. Reduce heat to 400˚F and continue to bake for 35-45 minutes, or until deep golden brown and crisp on top and at edges. 

Step 5
Let cool 5 minutes, slice into squares, top generously with gravy, sprinkle with reserved cheese curds, bacon and scallions. Serve hot.

Get foodservice recipes like these sent to you monthly.