Hash Brown, Sausage and Egg Breakfast Casserole
Author: Linda Davis
Recipe type: Casserole
Cuisine: Californian
Prep time:
Cook time:
Total time:
Serves:: serves: 8
- 1 pound mild ground pork sausage links, or (2) 8oz. pkg’s Farmer John Classic Pork Links
- 1 (30-ounce) package frozen Ore-Ida Shredded hash browns
- 1½ t Kosher sea salt, divided
- ½ t Freshly Ground black pepper
- 1 cup shredded Mild Cheddar cheese
- 6 large eggs
- 2 C Whole milk
- Garnish with avocado slices, chopped tomatoes, sour cream, and chopped parsley, if desired
- Pre-heat oven to 350 degrees F.
- Spray a 13”x 9”baking dish with cooking spray and set aside.
- Remove hash brown package from freezer and allow thawing slightly at room temperature.
- Place sausages on an oven safe metal cooling tray that fits into a foil lined baking sheet with sides so drippings can fall away from sausage.
- Cook sausages for 20 minutes at 350 degrees, or until just starting to brown at the ends.
- Remove from oven, cool slightly, and place on a chopping board to slice into ½ “pieces and set aside.
- In a large bowl combine hash browns, cheese, chopped sausage bits, ½ teaspoon of salt and pepper.
- Pour into the prepared 13”- x 9” baking dish.
- In the emptied large bowl, add and whisk together eggs, milk, and remaining 1 teaspoon salt.
- Pour milk/egg mixture evenly over potato mixture.
- Bake at 350° for 55-60 minutes.
- It is done when it measures 200 degrees F in center, sides of dish are bubbling and dark browned but, not burnt.
- Garnish as desired.
- Serve warm or at room temperature.
Recipe by My Sweet California Life at /3833-2/
3.5.3208