Ingredients
Scale
- 1 pound hot pork sausage
- 1 cup milk
- 3 large eggs, beaten
- 1 ½ teaspoons salt, divided
- 1/2 (30 ounce) package frozen hash brown potatoes, thawed
- 1 cup shredded Cheddar cheese
- 1/2 teaspoon ground black pepper
Instructions
- Gather all ingredients. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish or a 9-inch, deep-dish pie plate.
- Cook the sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard the grease.
- Whisk the milk, eggs, and 1 teaspoon of salt together in a bowl.
- Transfer the cooked sausage to a large bowl. Add the hash browns, Cheddar cheese, pepper, and the remaining 1/2 teaspoon of salt. Stir well to combine.
- Spread the mixture in an even layer in your prepared baking dish, then pour the egg mixture evenly over the top.
- Bake in the preheated oven until bubbling and golden, about 45 minutes.
- Enjoy.
Notes
- You can assemble this casserole the night before. Cover and refrigerate it, then bake it in the morning.
- Patting thawed hash browns dry helps prevent a soggy casserole.
- You must cook the sausage first to render the fat and ensure it is fully cooked.
- You can use tater tots instead of shredded hash browns for a different texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 430
- Sugar: 3g
- Sodium: 1100mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 180mg