Cheesy Hash Brown Breakfast Casserole

It feels like ages since I made a special breakfast. Life has been busier than ever, which I didn’t think could get any busier. Along with a life changing, earth shattering unexpected event that has forever changed our family and lives has made making special breakfasts on the weekends such a low priority. It actually kind of felt good to make this breakfast, even though I had no desire to cook that Saturday morning. It probably helped that it turned out delicious and my girls liked it as well.

 

When you look at the ingredient list, how could this not be delicious. Hash browns, butter, loads of cheese, sausage, eggs, milk and seasonings, all good things in a breakfast casserole. The sausage can easily be changed for your favorite breakfast meat in equal quantities, ham would be delicious especially around Easter when we all seem to have leftover ham.

Cheesy Hash Brown Breakfast Casserole

Ingredients:

• 30 ounces frozen shredded hash browns
• 1/2 cup unsalted butter, melted
• black pepper, to taste
• 8 ounces Monterey jack cheese, shredded
• 8 ounces sharp cheddar cheese, shredded
• 1 1/2 cups cooked and crumbled breakfast sausage
• 8 eggs
• 1 1/3 cups evaporated milk
• 1/2 teaspoon black pepper
• 1/4 teaspoon dry mustard powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

Directions:

1. Preheat the oven t o 400º F. Spray a 9x13 inch baking dish with cooking spray.
2. Place the frozen hash browns into the prepared dish. Pour the melted butter over the potatoes and season with black pepper. Use a spoon to gently mix and then spread into an even layer.
3. bake for 25-30 minutes or until the potatoes are tender and lightly browned on top.
4. Remove the baking dish from the oven and lower the oven temperature to 350º F.
5. Sprinkle both cheeses over top of the potatoes and the cooked and crumbled sausage. Use a spoon to gently mix everything.
6. In a large bowl, whisk together the eggs, heavy cream, black pepper, mustard powder, onion and garlic powder. Whisk until well mixed.
7. Pour the egg mixture over top of the hash browns and sausage mixture.
8. Bake for 40 minutes or until the edges are starting to brown and the center is set.

Enjoy!!!

Notes:

Heavy cream may be substituted for the evaporated milk. Just note that it has more than twice the calories of the evaporated milk.

If the edges are getting to brown before the center is set, does not wiggle when you shake the pan, cover the baking dish with foil.

*Adapted from The Food Charlatan.