Egg and Cheesy Hashbrown Breakfast Casserole

Ingredients

1 pound mild sausage
1 30-ounce package (or 4-cups) frozen shredded hash browns
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded Cheddar cheese
12 large eggs
3/4 cup milk

Preparation

Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well. Allow to cool slightly.
In a large bowl stir together frozen hash browns, sausage, cheese, salt and pepper. Pour into to a lightly greased (or spray lightly with nonstick cooking spray) 13 x 9-inch baking dish.
Whisk together eggs and milk. Pour evenly over the potato mixture.
Bake uncovered (in a pre-heated) 350-degree oven for 35 to 40 minutes (or until center is set).

This simple dish can also be prepared ahead. Prepare according to directions, cover and place in the refrigerator. In the morning, remove the dish from the refrigeration and simply pop it in the oven.

Substitutions:
Instead of sausage, use 1 pound of bacon. Cook, drain well, allow to cool slightly and crumble before adding to the potato mixture.

Try adding any of these additional ingredients:

1/2 cup chopped green onions (add to potato mixture)
1/4 cup each of: diced green pepper, diced red pepper, and chopped yellow onion. Prepare in medium skillet over moderate heat melt 1 tablespoon unsalted butter, add green and red peppers, and chopped onion. Cook, stirring occasionally until crisp tender (about 3-4 minutes). Remove from heat and allow to cool slightly before adding to the potato mixture.

This dish is great served with a side of fresh fruit or tomato slices. Or for a spicy twist, serve with some warm, fresh salsa on the side.

This recipe was submitted by Katie (Menke) Mitchell. Katie frequently prepares this dish for the staff in our Hatteras Guest Services Office, which has become a staff favorite!