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Camelia

Hashbrown and Sausage Casserole

The hashbrown and sausage casserole can be made in advance and then popped in the oven in the morning, early enough for the kids and hubby to eat before they begin their days of work and school.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Main Dish
Calories: 724
Ingredients Method Notes

Ingredients
  

  • 2 pounds Hash Browns frozen
  • 2 pounds Sausage Breakfast type, ground
  • 9 eggs beaten
  • 2 cups Cheddar Cheese
  • 2 cups Milk whole
  • 1 small can Green Chilis diced (to taste)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Salt
  • ¼ tsp Black Pepper

Method
 

  1. 1. Preheat the oven to 350*
    2. Spray a 9x13 casserole dish or baking pan with Cooking Spray
    3. In a skillet over medium high heat, crumble and brown the breakfast sausage until it is thoroughly cooked
    4. Drain the excess grease and set the sausage to the side
    5. In the same skillet, using the sausage grease, lightly brown the hashbrowns
    6. Spoon the hashbrowns into the prepared baking pan
    7. Place the Sausage on top of the hashbrowns
    8. Top with the shredded cheese
    9. Sprinkle the green onions on top of the cheese
    10. In a bowl beat the eggs and add in the milk, garlic powder, onion powder, salt and pepper
    11. Using a whisk, combine well
    12. Pour slowly over the casserole
    13. Place in the oven and bake for 35 to 40 minutes, until eggs are fully set

Notes

What makes this a good recipe?
This dish is easy to prepare, can be made in advance and could be versatile and changed to what your family prefers. It is savory, filling and yet very comforting.