Sausage Hashbrown Breakfast Casserole
This sausage hashbrown breakfast casserole recipe is scrumptious breakfast that will keep you satisfied all morning long! It’s simple to make and absolutely delicious.
INGREDIENTS:
2 lbs. Ground breakfast sausage
2 lbs. Frozen hashbrown potatoes
2 C. Shredded cheddar cheese
9 Large eggs
2 C. Milk
1 Can diced green chilis drained
1 tsp. Garlic powder
½ tsp. Onion powder
Salt and pepper to taste
DIRECTIONS:
Preheat the oven to 350 degrees.
Saute the sausage in a skillet over medium high heat on the stove until completely browned. Remove and set aside.
In the same skillet, heat the hashbrowns until lightly browned and mostly defrosted, about 8-10 minutes.
Layer the hashbrowns in the bottom of a 9×13 greased casserole dish.
Add the sausage on top of the hashbrowns.
Sprinkle the cheese over the meat, and add the green chilis on top of the cheese.
In a large mixing bowl, combine the eggs, milk, onion powder, garlic powder and salt and pepper to taste. Whisk to combine well.
Pour the egg mixture over the casserole.
Bake uncovered for 35-40 minutes until the eggs are completely set.