Hash Brown, Sausage and Egg Breakfast Casserole
Recipe type: Casserole
Cuisine: Californian
Prep time: 
Cook time: 
Total time: 
Serves:: serves: 8
This tastes so great for entertaining a crowd for breakfast or brunch!
  • 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
  1. Pre-heat oven to 350 degrees F.
  2. Spray a 13”x 9”baking dish with cooking spray and set aside.
  3. Remove hash brown package from freezer and allow thawing slightly at room temperature.
  4. 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.
  5. Cook sausages for 20 minutes at 350 degrees, or until just starting to brown at the ends.
  6. Remove from oven, cool slightly, and place on a chopping board to slice into ½ “pieces and set aside.
  7. In a large bowl combine hash browns, cheese, chopped sausage bits, ½ teaspoon of salt and pepper.
  8. Pour into the prepared 13”- x 9” baking dish.
  9. In the emptied large bowl, add and whisk together eggs, milk, and remaining 1 teaspoon salt.
  10. Pour milk/egg mixture evenly over potato mixture.
  11. Bake at 350° for 55-60 minutes.
  12. It is done when it measures 200 degrees F in center, sides of dish are bubbling and dark browned but, not burnt.
  13. Garnish as desired.
  14. Serve warm or at room temperature.
Recipe by My Sweet California Life at https://www.mysweetcalifornialife.com/3833-2/