Sunday, June 13, 2010

sausage hashbrown breakfast casserole

  • 1 pound medium ground pork sausage
  • 1 (30-ounce) package frozen hash browns
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese
  • 6 large eggs
  • 2 cups milk
  • Preparation

    Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.

    Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.

    Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.

    Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.

    Bake at 350° for 35 to 40 minutes.

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