Sausage and Hashbrown Breakfast Casserole
Ingredients
- 1 pound ground pork sausage with sage
- 1 pound hot ground pork sausage
- 30 ounces frozen shredded hash browns
- 2 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1-1/2 cups sharp Cheddar cheese, shredded, divided
- 6 large eggs, lightly beaten
- 1 cup whole milk
- 1 tbsp chopped fresh flat-leaf parsley
Instructions
- Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray. Cook sage ground sausage and hot ground sausage in a large skillet over medium-high, stirring often, until they are crumbled and browned, about 10 minutes. Remove from heat; drain well on paper towels.
- Working in batches, cook hash browns in a large nonstick skillet according to package directions; omit salt if called for on package. Sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper.
- Stir together sausage, hash browns, and 1 cup of the cheese in a bowl.
- Spoon into prepared baking dish. Whisk together eggs, milk, and remaining 1 teaspoon salt and 1⁄2 teaspoon pepper in a medium bowl.
- Pour over sausage mixture. Sprinkle with remaining 1⁄2 cup cheese.
- Bake in preheated oven until set, about 30 minutes. Sprinkle with parsley and chives.
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