Sausage Hashbrown Breakfast Casserole
- 2 lb. bag frozen hashbrowns, thawed
- 1 lb. pork breakfast sausage (I like the sage or spicy kind)
- 1/2 onion, finely chopped
- 8 eggs
- 1/2 cup milk
- 2 cups shredded cheddar cheese
- 1 tsp. salt
- 1/4 tsp. pepper
Preheat oven to 375F degrees.
Spray 13x9 baking dish with nonstick cooking spray
In a sauté pan, cook onions and brown and crumble sausage. Drain any excess greaseIn a medium bowl, whisk together eggs, milk and 1 cup of shredded cheeseIn a baking dish, spread thawed hashbrowns into bottom of dish.
Make sure your hashbrowns are thawed and dried. Pat them dry with a paper towel. You don't want that extra moisture to make your casserole runny.
*For an added layer of flavor, try browning the hashbrowns in a pan before putting them in the baking dish.Spread cooked sausage on top of hashbrowns
Next, pour egg mixture on top of that.
Sprinkle the remaining cup of cheddar cheese on topCover with aluminum foil.
*If you are making this the evening before, just stop right here and pop it in the fridge.
Continue with baking directions in the morning.*
Bake for 30 minutes.
Take foil off and bake for additional 10 minutes. (Just keep an eye on it to make sure the cheese doesn’t brown up too much).
Cook’s Notes: For an added layer of flavor, try browning the hashbrowns in a little bit of oil in a pan
before spreading into the casserole dish.