I have to be honest and say that while this was a super easy make ahead breakfast it just didn’t wow me at all. It was just flat and didn’t have much flavor even after using a hot sausage. If you make it, be sure to add a lot more seasoning!
Sausage Hashbrown Breakfast Casserole
(Adapted from Plain Chicken)
2 lb hot breakfast sausage
1 (30-32oz) bag frozen shredded hash browns
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
2 cups shredded cheddar cheese
8 eggs
2 cups milk
Preheat oven to 350 degrees.
In a large skillet, cook sausage until no longer pink. Drain fat.
Add hash browns to skillet and cook until lightly brown.
Place hash browns in bottom of lightly greased 9×13-inch pan.
Top with sausage and cheese.
Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.
**Cover and refrigerate at this point if baking later.**
Bake, uncovered, for 35-40 minutes.
