This sausage and hash brown breakfast casserole with a make-ahead option is super easy and actually good. It's also great if you add a little onion.
Ingredients
- hot pork sausage: 1 pound
- milk: 1 cup
- eggs: 3 piece (beaten)
- ½ teaspoons salt: 1 piece (divided)
- frozen hash brown potatoes: 0.5 pack (30 ounce pack, thawed)
- cheddar cheese: 1 cup (shredded)
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish or a 9-inch, deep-dish pie plate.
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Cook sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
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Whisk milk, eggs, and 1 teaspoon salt together in a bowl.
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Transfer cooked sausage to a large bowl. Add hash browns, Cheddar, pepper, and remaining 1/2 teaspoon salt and stir to combine. Spread in an even layer in the prepared baking dish, then pour egg mixture evenly over top.
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Bake in the preheated oven until bubbling and golden, about 45 minutes.
