Sausage & Cheese Hash Brown Breakfast Casserole

By srumbel

If you asked me for my “go-to” breakfast casserole, this would be it. Simple and basic, hearty and filling, it’s great for kids and adults alike. In fact, this is the breakfast casserole my kids have requested the last several Christmas mornings. Just add some fresh fruit and you’re done!
from Sunflower Supper Club

Ingredients

• 1 pound ground Breakfast Sausage (I used Jimmy Dean Maple Flavor)
• 1 medium onion, diced (1 cup)
• 1/2 cup flour
• 3 cups milk
• 2 teaspoons Frank's Hot Sauce
• 4 cups (16 ounces) Sharp Cheddar Cheese, divided (or your choice, I sometime use Colby/Jack)
• 4 cups frozen Hash Brown Potatoes, thawed (12 ounces)
• 10 eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

In a large skillet (use the largest you have), brown the ground sausage and onion over medium heat, until cooked through, and drain.
Add the flour to the sausage and continue cooking for 2 minutes, stirring constantly.
Slowly add the milk and bring the mixture to a boil.
Reduce the heat and let simmer for a minute or two until thickened, scraping any brown bits from the bottom of the pan.
Remove from the heat and add the Frank's hot sauce and 2 cups of the cheese.
Stir until melted and set aside to cool for about 5 minutes.
Add the hash browns, beaten eggs, salt, and pepper.
If your skillet is not big enough to add in the hash browns and eggs, transfer to a large bowl and mix well.
Pour the mixture into a lightly greased 9 x 13" Pyrex dish.
Top with the remaining 2 cups of cheese.
Bake in a 350 degree oven for 45-50 minutes.
Let stand 5 minutes before serving.
Cook's Note: It is great if you want to make ahead and refrigerate overnight.