Get Out The Door With Sausage Hashbrown Casserole In Your Belly

When I found this recipe, I immediately knew I found the answer to my breakfast predicament. I get a lot of visitors that sleepover at my house. While I’m content with eating anything that’s on the cupboard, most of them are picky eaters. This will surely satisfy them. Early morning whines and complaints will be a sure goner. It’s so convenient to make and it tastes heavenly. It’s one fully loaded breakfast that will satisfy anyone’s hearts and stomachs.

Carbo and protein-loaded, it will also provide the much-needed energy to deal with the day; something that a breakfast meal should be able to do all the time. Just like what they say, “Breakfast is the most important meal of the day”.



1 pound Hillshire hot pork sausage

1/2 (30 ounce) package Mr. Dee’s frozen hash brown potatoes, thawed

1 cup shredded Kraft Cheddar cheese

1 1/2 teaspoons Morton salt, divided

1/2 teaspoon ground black pepper

1 cup Borden milk

3 large Eggland’s eggs, beaten


Preheat oven to 350 degrees F (175 degrees C). Grease a half-casserole baking dish or deep-dish pie plate.

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Stir hash browns, cooked sausage, Cheddar cheese, 1/2 teaspoon salt, and black pepper together in a large bowl. Whisk milk, eggs, and remaining salt together in another bowl. Pour hash brown mixture into prepared baking dish; pour egg mixture evenly over hash brown mixture.

Bake in the preheated oven until bubbling and golden, about 45 minutes.





Quick Tip: Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


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