Hash Brown Breakfast Casserole


1 pound mild pork sausage
 ¼ cup chopped onion
2 ½ cups frozen cubed hash browns
5 large eggs, lightly beaten
2 cups shredded sharp cheddar cheese
1 ¾ cups milk
1 cup all-purpose baking mix
¼ teaspoon salt
¼ teaspoon pepper
Toppings:  salsa and sour cream, optional

  1. Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles.
  2. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.
  3. Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well.
  4. Cover and chill 8 hours.
  5. Bake, covered with nonstick foil, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes.
  6. Serve with toppings, if desired.

Cooking With Crevolyn
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