Sausage Hashbrowns
With hash browns, sausage, eggs, and cheese in this breakfast casserole recipe, what’s not to love? You can prepare it in advance and store it in the refrigerator until you’re ready to bake it. It’s perfect for a simple Christmas morning breakfast, an overnight guest, or a business picnic!
Twenty minutes for preparation
50 minutes for cooking
One hour and ten minutes total
10 servings
One 9 by 13-inch casserole is produced;
ingredients:
- cooking spray
- Two pounds of spicy breakfast sausage in bulk
- Two pounds of potatoes, hash browns, frozen
- Two cups of cheddar cheese, shredded
- One 7-oz can of green chilies (optional)
- Eight big eggs
- two glasses of milk
- One tsp salt
- ½ teaspoon of black pepper, ground
- One-half teaspoon of onion powder
- One-half teaspoon of powdered garlic
Guidelines
- Set the oven temperature to 350°F, or 175°C.
- Spray a 9×13-inch baking dish with cooking spray cooK and stir sausage in a hot skillet over medium heat until crumbly and no longer pink, 5 to 7 minutes. Drain and discard grease, and transfer sausage to a bowl
- Cook hash browns in the skillet in the residual grease over medium heat, stirring occasionally, until lightly browned, about 8 minutes. Remove from the heat.
- Transfer hash browns to the prepared baking dish and spread in an even layer across the bottom. Sprinkle cooked sausage over top, then layer with Cheddar cheese and chile peppers.
- Whisk milk, eggs, salt, pepper, onion powder, and garlic powder together in a bowl. Pour over hash brown mixture.
- Bake casserole, uncovered, in the preheated oven until bubbly and the top is golden brown,
- 35 to 40 minutes till golden brown. Nutrition Information
