Ingredients
Scale
- 1 lb Ground Breakfast Sausage (browned and drained)
- 30 oz Frozen Shredded Hash Browns
- 2 cups Shredded Sharp Cheddar Cheese
- 8 Large Eggs
- 2 cups Whole Milk
- (Optional: Salt and black pepper to taste)
Instructions
- Preheat your oven to 375°F (190°C) if you are baking it immediately. Grease a 9×13 inch baking dish thoroughly with non-stick spray or butter. Brown the breakfast sausage in a skillet over medium heat until no pink remains, then drain the excess fat. Spread the frozen hash browns in an even layer at the bottom of the prepared baking dish. Sprinkle the cooked sausage evenly over the potatoes, followed by the shredded cheddar cheese.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and the eggs are fully incorporated. Pour this liquid mixture slowly over the layers of potatoes, meat, and cheese. If you are making this ahead of time, cover the dish tightly with plastic wrap or aluminum foil and refrigerate it for at least 4 hours or overnight.
- When you are ready to eat, remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes while the oven heats up. Bake uncovered for 40 to 45 minutes, or until the center is set and the top is golden brown. Let the casserole rest for 5 to 10 minutes before slicing. This allows the layers to firm up, making it much easier to serve clean squares.
- Cook Time: 55 minutes