This breakfast casserole is great for weekend brunch with friends. Or, you can pre-make and portion out for a few quick weekday morning meals. Use the recipe as your base and customize it by adding your favorite omelet ingredients such as mushrooms, bell pepper, bacon crumbles, spinach, etc.
INGREDIENTS
- 1 pound hot or mild pork sausage
- 1/2 (30 ounce) package frozen hash brown potatoes, thawed
- 1 cup shredded Cheddar cheese
- 1 teaspoons salt, divided
- 1/2 teaspoon ground black pepper
- 1 cup milk
- 3 large eggs, beaten
- 1/2 cup green onion, chopped
DIRECTIONS
STEP 1
Lightly grease your baking dish with whatever you have on hand—veggie oil, crisco, etc. Choose a half-sized casserole baking dish for a thicker casserole, or a regular-sized casserole dish for a little thinner, crispier casserole.
STEP 2
In a large skillet (I prefer Lodge cast-iron for almost everything I cook) over medium-high heat, cook sausage until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
STEP 3
In a large bowl, mix together the hash browns, cooked sausage, cheese, 1/2 teaspoon salt, pepper, and green onion. Pour hash brown mixture into baking dish.
STEP 4
In another bowl, whisk together the milk, eggs, and 1/2 teaspoon salt. If baking right away, pour egg mixture evenly over hash brown mixture.
If you’re making this ahead of time, don’t add the egg/milk mixture until right before baking.
STEP 5
Bake at 350 degrees until bubbly and golden, about 30-45 minutes.