Hash Browns and Egg Casserole

This was EXCELLENT! Husband couldn’t get enough of this, and everyone (except the 6 year old) loved it! This is super easy to prepare, and would be great to prepare ahead of time and have the next morning for a crowd (or on Christmas morning). I used Morningstar Farms “sausage” patties instead of real sausage. I fried them in a pan and cut them into smaller pieces with a spatula. We had this one night for dinner and then the next night as leftovers.

rating: 9.5

Hash Browns and Egg Casserole


1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage (I used 1 box of Morningstar Farms vegetarian sausage patties)
1 small onion, diced
5 eggs
1/2 cup milk
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese


Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.


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