Easy Sausage Breakfast Casserole
This Easy Sausage Breakfast Casserole is great for holiday breakfasts or you can make it over the weekend for easy grab-and-go meals all week.
Equipment
- 9 x 13 Baking Dish
- Large Bowl
Ingredients
- 1 Package Frozen Hashbrown Patties
- 12 Ounce Package of Fully Cooked Chicken Sausage, Cubed
- 2 Cups Milk
- 9 Large Eggs
- 1 Teaspoon Salt
- ½ Teaspoon Freshly Ground Pepper
- 6 Ounces Shredded Cheddar Cheese
Instructions
- Preheat oven to 350°. Lightly grease a 9 x 13" baking dish.
- Brown the sausage in a skillet over medium heat. Set aside to cool.
- Arrange the hashbrown patties in a single layer on the bottom of the baking dish. You may need to cut some patties in half to fit them in.
- Whisk the eggs in a large bowl until the yolks and whites are well combined. Whisk in the milk, salt, and pepper. Alternatively, you can combine all of these ingredients in a blender on its lowest speed. *See Tips*
- Scatter the sausage and cheese over the hashbrowns evenly.
- Carefully pour the egg mixture over everything.
- Bake for 45 minutes or until the eggs are set in the middle of the casserole.