I have made this casserole dozens of times for my family for dinner as well as breakfast and for teacher brunches. One consideration though is if you or your family members are a food texture person try using French fries instead of hash browns. When cooked well enough, fries stay crunchy and will not get as soggy in the casserole as hash browns do.The seasoned ones add an extra flavor kick too. You must bake and chopped them before adding. Other than that, this is a WONDERFUL go to recipe. Hash Browns or French Fries!!!
Sausage-Hash Brown Breakfast Casserole
Photo: Becky Luigart-Stayner; Styling: Jan Gautro, Laura Martin
Combine frozen hash brown potatoes with sausage, eggs, and cheese for a hearty breakfast or brunch casserole.
Yield: Makes 10 servings
- 1 pound mild ground pork sausage
- 1 pound hot ground pork sausage
- 1 (30-ounce) package frozen hash browns
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese
- 6 large eggs
- 2 cups milk
- Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
- Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.
- Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.
- Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
- Bake at 350° for 35 to 40 minutes.
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