Cheesy Sausage Hashbrown Breakfast (Printable Version)
A make-ahead breakfast casserole with sausage, hashbrowns and cheese that's prepped overnight and baked in the morning.
# Ingredients:
01 -
2 cups shredded mild cheddar cheese
02 -
1 bag (30 oz) frozen shredded hash browns
03 -
2 lb breakfast sausage, hot variety optional for extra spice
04 -
2 cups milk
05 -
8 medium eggs
06 -
1/4 tsp onion powder
07 -
1/4 tsp garlic powder
08 -
1 tsp salt
09 -
1/2 tsp pepper
# Steps:
01 -
Preheat oven to 175°C (350°F) if preparing the casserole for immediate baking.
02 -
In a large frying pan, cook sausage until browned completely. Drain excess fat and set aside.
03 -
Using the same frying pan, lightly brown the hash browns (working in batches if necessary), then transfer to a greased 23x33 cm (9x13 inch) casserole dish.
04 -
Top hash browns with the cooked sausage and sprinkle cheese evenly over the top.
05 -
In a medium bowl, whisk together eggs, milk, onion powder, garlic powder, salt, and pepper until well combined. Pour this mixture over the layered ingredients in the casserole dish.
06 -
Cover the casserole dish with aluminum foil and refrigerate overnight.
07 -
Remove from refrigerator, uncover, and bake at 175°C (350°F) for 40 minutes, or until cheese is bubbling and beginning to brown on top.
# Notes:
01 -
This casserole can be prepared the night before and baked in the morning for a convenient breakfast option.