This is my recipe submitted to Southern Living and published back in the 90s. I am happy that so many of you have enjoyed making it. I only use one pound of sausage when I cook it. I think the second pound was added by the SL test kitchen. I have made a slight change recently you may want to consider. Instead of one large 9x13 casserole, I made a number of small containers. The one I have liked best is 6 inch cast iron fryers that I picked up at World Market. Reduce the temp to 375 and cook for 30 mins. This makes the dish more of a frittata (SP?) and looks great served with sliced avocados or other fruit, pico de gallo, and maybe a dollop of sour cream topped with sliced green onions. I wish I could post a picture to show the results! Happy cooking!
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.
Only you will be able to view, print, and edit this note.Add Note