Ingredients
- 2.5 cups of frozen or fresh hash browns
- 1 pound of breakfast sausage
- 2 cups of your choice of shredded cheese
- 8 eggs
- 1 cup of milk
- 1/2 teaspoon ground dry mustard
- 1/2 teaspoon salt
- oil or spray for greasing casserole dish
Instructions
- Preheat oven to 350 and grease a 2 quart casserole dish
- Brown sausage in skillet until cooked and drain off grease
- In bowl, mix eggs, mustard and salt until blended
- Add milk and mix again
- Put frozen or refrigerated hashbrowns spread out in bottom of casserole dish
- put cooked sausage spread out next
- Pour egg mixture over both
- top with cheese
- Cover and cook for one hour or until center looks done
- Uncover and cook 15 more minutes until cheese is good and melted
- Cool a few minutes, serve and enjoy!
Notes
I’ve modified this several times over the years, it works well with diced ham or chopped cooked bacon, adding drained green chilies, chopped green onion, or your choice of vegetable. If adding a vegetable that is moisture laden like mushrooms, cut the milk back a bit maybe 2 tablespoons to compensate.
If you want to make in advance, cook for 50 minutes, cool and refrigerate. When ready to eat, take out of fridge for 30 minutes, then put in oven while it is preheating to slowly bring up temperature. Bake covered until bubbling, about 30 minutes, then bake uncovered for 15 minutes.
I love using the simply potatoes hash-browns, and Mexican blend or triple cheddar cheese.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: delicious and simple breakfast casserole, sausage, potato, egg and cheese breakfast casserole