Yield
Makes 10 servings

How to Make It

Step 1

Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.

Step 2

Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.

Step 3

Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.

Step 4

Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.

Step 5

Bake at 350° for 35 to 40 minutes.

Chef's Notes

This is the perfect Cinco de Mayo breakfast that you can eat days later. It will still taste delicious. We promise.

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