Cover the bottom of a greased, 9x13 pan with hash browns and pour butter over top. Sprinkle breakfast sausage over hash browns. Blend eggs, milk and Creole Seasoning ( I use the HEB brand) and pour over all. Cover and bake at 325 for 45 minutes to 1 hour. Top with cheese and re-cover until cheese is melted. This casserole can be put together the night before baking, if need be.
If you don’t need the gluten-free version, you replace milk and seasoning with 1 can of Cream of Chicken Soup. Also, I sometimes sprinkle the frozen “fajita vegetable mix” over the sausage before adding the egg mixture. Any kind of breakfast meat would be good in this.
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