Ingredients
1 lb ground breakfast sausage
1 package (20 oz) frozen hashbrowns (thawed)
6 large eggs
2 cups shredded cheddar cheese
1 cup milk
½ tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste
2 tbsp butter, melted
Fresh parsley for garnish (optional)
Directions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook the sausage: In a skillet over medium heat, cook the ground sausage until browned and fully cooked. Drain the excess fat and set aside.
Prepare the hashbrowns: In a large bowl, mix the thawed hashbrowns with melted butter, garlic powder, onion powder, and 1 cup of shredded cheddar cheese. Stir to combine.
Assemble the casserole: Spread the hashbrown mixture evenly in the prepared baking dish. Top with the cooked sausage.
Make the egg mixture: In a separate bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the hashbrowns and sausage.
Top with cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.
Bake: Place the casserole in the preheated oven and bake for 40-45 minutes, or until the eggs are set and the top is golden brown.
Serve: Remove from the oven and let the casserole rest for a few minutes before slicing. Garnish with fresh parsley if desired and serve warm.
How to Prepare
Start by cooking the ground sausage until it’s browned and crumbled, then mix the hashbrowns with butter and seasonings to form the base of the casserole. Layer the sausage over the hashbrowns and pour a whisked mixture of eggs and milk over everything. Top with plenty of shredded cheese for that golden, melty finish. Bake until the eggs are set and the cheese is bubbly, then enjoy this warm, savory, and satisfying dish!
Preparation Time
Prep time: 15 minutes
Cook time: 40-45 minutes
Total time: 1 hour
Servings This recipe serves 8 people.
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