This breakfast casserole delivered as promised! My family loved it when I made it in March and is requesting it again for our Easter Sunday brunch!
To save time I cooked the hash browns in a little olive oil at the same time as the sausage and then added the sausage with drippings to the hash browns and mixed rather than layer.
No green chilies. Was delicious! Made it the night before and baked it in the morning
(1) serving cooking spray
2 pounds hot breakfast sausage
1 (2 lbs) package frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (7 oz) can green chile peppers
(8) large eggs
2 cups of milk
1 tsp salt
½ tsp ground black pepper
½ tsp onion powder
½ tsp garlic powder
Preheat the oven at about 175 degrees C (350 degrees F). Grease a 9×13 inches baking dish with cooking spray.
In a large skillet, cook the sausage. Stir occasionally until no longer pink, for 6 to 8 minutes.
Cook and mix hash browns into the same skillet until browned lightly, around 8 minutes. In the baking dish, put the hash browns; top with sausage, shredded Cheddar cheese, and green chile peppers.
In a cup, whisk the eggs, milk, salt, pepper, onion powder, and garlic powder. Pour the hash brown mixture over it.
In the preheated oven, bake uncovered for 35 to 40 minutes until bubbly, and the top is golden brown.
The best thing about this casserole dish is that you can prepare them the day before and make them. Just put it in the fridge and let it sit, it will be ready once you wake up the next day.
With this recipe, the sky’s the limit. Use any sort of fried (or smoked) sausage. Swap it off from last night’s tacos for turkey sausage, ham, bacon, or even leftover ground beef