HOW TO MAKE IT :
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Preheat oven to 350 degrees and brown sausage.
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Layer defrosted hash browns in greased 7×11 or 9×9 casserole dish.
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Layer the browned sausage over the hashbrowns.
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Sprinkle cheese over top the sausage and hashbrowns
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Mix together the eggs with seasonings and milk and pour over the layers of hashbrowns, sausage and cheese
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Bake for 40-45 minutes or until eggs are set.
NOTES
- You can brown your hash browns first if you prefer the texture of crispy hash browns mixed with creamy eggs.
- To make this casserole the night before serving: assemble as you would up to step five and then cover and refrigerate overnight. Add an extra 10-15 minutes to the total baking time in the morning.
- I love sharp cheddar for this sausage breakfast casserole, but Gruyere, Swiss, Gouda, or Mozzarella works.
- This recipe can easily be doubled to feed a crowd. Most bags of frozen hash browns come in 32 ounces and this recipe only calls for 16 ounces. Prepare as directed, but bake in a 9×13 pan.
- Feel free to add an additional 2 eggs to the custard if you like a really thick layer of eggs–just increase the bake time by 10 minutes.
- Be sure your pan is an 9×9 or 11×7 or you may need to increase bake time by 10 minutes.
