Cheesy Hash Brown and Egg Casserole
"This is my family's recipe that has been handed down through the years. We've always used the maple flavoured pork sausage, but any kind is good. This cheesy hash brown and egg casserole is a nice and cozy breakfast or brunch meal that everyone will enjoy. It's got the perfect taste with lots of cheese. Yum! Be sure to use a baking dish that is deep enough to cover with aluminium foil."
Equipment
- Oven
- Baking Dish
- Skillet
Ingredients
- 1 (2 pounds) package frozen hash brown potatoes, thawed
- 1 pound pork sausage
- 5 eggs
- 1 small onion, diced
- ½ cup of milk
- ½ tsp onion powder
- ⅛ tsp garlic powder
- Salt and ground black pepper to taste
- 12 ounces shredded Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
- Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminium foil.
- Bake in the preheated oven for 1 hour. Remove cover; return the casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.