Sausage Egg Casserole

I can't take credit for this recipe. This is Brian 100%. He makes it a little different every time with what he adds to the casserole. Every time though everyone seems to love it, and works great as easy leftovers. Here is the basics and I will make note of extras. We also make this the night before, leave it sit in the fridge, then cook it in the morning. You don't have to let it sit, you can make and bake. 

Sausage Egg Casserole

1 lb sausage (mild or hot your choice)
12 eggs
32 oz bag frozen shredded hash browns
2 cups milk
1 cup shredded cheddar cheese
any veggies of your choice (we usually do onion, green peppers and red pepper. You could also do mushrooms, tomatoes, etc.)
salt and pepper to taste

1- In a large skillet, cook sausage, drain any grease. Set aside.
2- In a large skillet, brown hash brown.
3- Add hash browns to the bottom of a 9x13 baking pan. Add sausage, cheese, and any veggies.
4- Whisk together eggs, milk, salt and pepper. 
5- Pour egg mixture over hash brown mixture.
6- Cover and store in fridge.
7- Preheat over to 350 degrees.
8- Remove from fridge, while oven is preheating. Cook for 50-70 minutes.
9- Serve.
10- Enjoy!!

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