This dish combines the rich flavors of sausage, the creamy texture of eggs, and crispy hashbrowns, making it a perfect choice for busy mornings or leisurely brunches.
Ingredients
Scale:
1 lb breakfast sausage (bulk or links, casings removed)
1 bag (30 oz) frozen hashbrowns, thawed
1 cup shredded cheddar cheese
6 large eggs
2 cups milk
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
Additional shredded cheese for garnishing (optional)
Sliced green onions or chives (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, cook the breakfast sausage until it’s browned and cooked through, breaking it up into small pieces (about 7-10 minutes). Drain excess grease if necessary.
In a large mixing bowl, combine the thawed hashbrowns, cooked sausage, and 1 cup of shredded cheddar cheese. Stir together until evenly distributed.
In another bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder until well combined.
Pour the egg mixture over the hashbrown and sausage mix. Stir gently to ensure that the hashbrowns are evenly coated.
Grease a 9x13 inch baking dish and pour the mixture into it, spreading evenly.
Place the casserole in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the casserole is set.
