SAUSAGE & HASH BROWN CASSEROLE
This savory Southern casserole contains all the fixings for a classic breakfast of eggs, sausage, and hash browns in a single dish, which makes it great for feeding a crowd. Serve it with Fresh Tomato Salsa for extra bright color and flavor.
| PREP: 10 minutes | COOK: 1 hour 5 minutes | COOL: none |
Vegetable oil spray
1 pound loose breakfast sausage
1 tablespoon extra virgin olive oil, or as needed
1 small white onion, cut into ½-inch dice
One 32-ounce container frozen diced hash brown potatoes
8 large eggs
1 cup heavy cream
½ cup milk
1 teaspoon garlic powder
½ teaspoon sweet paprika
Pinch of ground sage
1 teaspoon kosher salt
½ teaspoon ground white pepper
2 cups grated sharp Cheddar cheese (about 8 ounces)
¼ cup minced chives
1. Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with vegetable oil.
2. Line a plate with paper towels. In a large skillet, cook the sausage over medium heat until browned, about 5 minutes, breaking it up with the side of a spoon. Use a slotted spoon to transfer the sausage to the paper towels. If there is very little oil left behind in the pan, add some olive oil. Sauté the onion until translucent, about 5 minutes. Stir in the hash brown potatoes and cook until the potatoes are tender, stirring occasionally, about 8 minutes. Stir in the reserved sausage. Remove the pan from the heat.
3. In a large bowl, whisk together the eggs, cream, milk, garlic powder, paprika, sage, salt, and white pepper. Whisk in the Cheddar. Stir in the sausage/hash browns mixture.
4. Pour the mixture into the prepared baking dish.
5. Bake until the top is browned and the center is set, about 45 minutes. Cover the baking dish with foil if the top begins to brown before the center is set.
6. Remove from the oven and sprinkle the chives on top before serving.
7. The casserole is best served the same day it is baked. Store leftovers in a covered container in the refrigerator for up to 2 days.
Makes 12 servings