Easy Breakfast Casserole

Ingredients

• 1 lb Sausage
• 6 Eggs
• 2 cups Milk
• 1 tsp Salt
• 0.5 tsp Pepper
• 15 oz Frozen hashbrowns (Package size: 15 oz)
• 2 cups Cheddar cheese (Shredded; the author prefers cheddar but says a favorite cheese may be used)

Steps

1. 1

   Preheat the oven to 350°F.

2. 2

   Crumble the sausage into a skillet on the stove and brown it completely. Remove the skillet from the heat.

3. 3

   In a large bowl, combine the eggs and milk. Whisk well.

4. 4

   Add the salt and pepper to the egg-and-milk mixture, then stir to combine.

5. 5

   Add the frozen hashbrowns to a 9-by-13-inch baking dish.

6. 6

   Add the browned sausage and shredded cheese to the baking dish with the hashbrowns. Stir the ingredients together in the dish.

7. 7

   Pour the egg-and-milk mixture evenly into the baking dish.

8. 8

   Cover the dish with foil and bake at 350°F for 45 minutes.

9. 9

   Remove the foil and continue baking for about 10–15 minutes, until the casserole is bubbly and the cheese is melted.

Notes

The casserole may be made ahead: cover it in the refrigerator overnight and remove it while the oven preheats. Baking may require an additional 10–15 minutes. It is done when the edges are set and lightly browned and the center only jiggles slightly, with no watery egg in the center. Refrigerate covered for up to 3 days. Reheat in the microwave. To freeze, bake the casserole, cool it completely, and store it in an airtight container or zip-top bag; reheat at 350°F for about 20–25 minutes, until warmed through.

Nutrition per serving

• breakfast
• brunch
• main
• casserole
• baked
• make-ahead
• freezer-friendly
• holiday