8x8 Hash Brown and Sausage Breakfast Casserole
This one is for a smaller crowd. Hash brown potatoes, sausage links, eggs and cheese bake into a hot breakfast dish for any time of day.
Ingredients
- 12 oz breakfast sausage links, cooked and diced
- 5 large eggs
- 1½ cups whole milk, or 2%
- ¾ teaspoon dry ground mustard
- ¼ teaspoon black pepper
- 15 ounces frozen hash brown potatoes
- 1¼ cup sharp cheddar cheese, shredded
Makes: 8 x 8inch rectangle
Instructions
- Heat oven to 350° Fahrenheit. Grease 8x8 pan.
- In a large bowl, whisk together the eggs, milk, ground mustard and pepper.5 large eggs, 1½ cups whole milk, ¾ teaspoon dry ground mustard, ¼ teaspoon black pepper
- Add the hash browns, meat, and 1 cup of the cheese. Set remaining ¼ cup of cheese aside for the topping. Stir until thoroughly combined.12 oz breakfast sausage links, 15 ounces frozen hash brown potatoes, 1¼ cup sharp cheddar cheese
- Pour into pan. Cover with foil. Bake covered 1 hour.
- Remove from oven, remove foil, top with the remaining ¼ cup of cheese, place back into oven uncovered for 10 minutes.
- Once the top is lightly browned and the eggs aren't wet in the middle anymore, remove from oven. Let the casserole sit for about 10 minutes. Cut and serve.
- Store leftovers in airtight container in the refrigerator for up to two days.
Notes
You can prep the casserole the night before (unbaked), put it in the refrigerator overnight, and bake it in the morning. It's best to take it out of the refrigerator and let it set at room temperature for 30 to 60 minutes before baking.
If you prefer, use bacon or ham in place of the sausage.
Nutrition
Calories: 626kcalCarbohydrates: 25gProtein: 33gFat: 44gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 312mgSodium: 908mgPotassium: 759mgFiber: 2gSugar: 5gVitamin A: 864IUVitamin C: 9mgCalcium: 413mgIron: 3mg
All text and images © Staci Mergenthal • Random Sweets
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