Good for breakfast or dinner. A carry-in favorite!
2 lb frozen hash browns, southern style/diced
1 lb pork sausage (such as Bob Evan’s original)
1 small onion, diced (optional)
6 eggs
½ cup milk
½ tsp onion powder
1/8 tsp garlic powder
½ tsp salt
¼ tsp pepper
12 oz shredded cheddar
- Preheat to 350 F. Grease a 9×13 casserole dish with cooking spray. Spread hashbrowns in casserole dish as is (can thaw or fry them but I find it doesn’t make a difference), making sure to break up any clumps.
- Brown sausage and onion on medium until cooked. Drain grease.
- Beat together eggs, milk, onion powder, garlic powder, salt, pepper. Pour egg mixture evenly over potatoes.
- Sprinkle half of the cheese over the potatoes, then all of the sausage, then the remaining cheese over the sausage.
- You may refrigerate or freeze the casserole (covered tightly) at this point***, or bake in a 350 F oven for 50 – 60 minutes (check at 50, if egg in center still liquid/goopy continue to bake until it is set).
***If baking from frozen, let it thaw overnight or at least 12 hours in fridge before baking. If baking from fridge, do so within 24 hours.
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