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| Sausage Hashbrown Breakfast Casserole |
"Hash browns, sausage, eggs, and cheese. What's not to love? It can be made ahead of time and refrigerated until ready. Great to share at work, for an overnight guest, and Christmas morning!"
Ingredients :
- cooking spray
- 2 pounds hot breakfast sausage
- 1 (2 pound) package frozen hash brown potatoes
- 2 cups shredded Cheddar cheese
- 1 (7 ounce) can green chile peppers (optional)
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions :
| Prep : 25M | Cook : 10M | Ready in : 1H14M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
- Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
- Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
- Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
- Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.
Notes :
- Cover and refrigerate casserole after step 4 if baking later.
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