A Note from Miss Kay■ Makes 16 servings
Cooking spray
1 pound bulk pork breakfast sausage
1 large onion, chopped (about 3 cups)
1 bag (32 ounces) frozen hash browns, thawed
3 cups (12 ounces) shredded sharp cheddar cheese, divided
6 large eggs
2 cups whole milk
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
Salsa, for serving (optional)
1. Preheat the oven to 350°F. Mist a 9 x 13-inch baking dish with cooking spray.
2. In a large skillet, cook the sausage over medium-high heat until no longer pink, about 5 minutes. Add the onion and cook, stirring often, until the sausage is browned and the onion is tender, about 5 minutes. Remove from the heat.
3. Spread half of the hash browns in the bottom of the baking dish. Top with half the cheese. Use a slotted spoon to transfer the sausage mixture to the dish (leaving any liquid in the skillet) and sprinkle it evenly over the cheese. Top with the remaining hash browns, followed by the remaining cheese.
4. In a medium bowl, whisk together the eggs, milk, mustard powder, paprika, salt, and pepper. Pour evenly over the potato mixture.
5. Cover the dish with foil and bake until a knife inserted into the center comes out clean, about 40 minutes. Let stand for 10 minutes before cutting. Serve with salsa if desired.
A Note from Miss Kay
This casserole is tasty on its own, but some of my boys like this casserole served with salsa. Either way, it’s delicious!