Sausage Hashbrown Breakfast Casserole
This breakfast casserole comes together very quickly and tastes great all week long! I paired it with a big serving of roasted veggies for breakfast and we also enjoyed as "brinner" one night with a big, leafy green salad. It can be easily customized to your preferences, using the milk, cheese, sausage, and egg variety of your choice. I used unsweetened almond milk and egg whites to cut down on the fat, but went for the regular breakfast sausage and a full cup of shredded cheddar to pack the most flavor. Hope you enjoy!
12 oz. ground breakfast sausage
1 package frozen shredded hash browns (I used Trader Joe's brand, 595 g.)
1 1/2 tsp. salt, divided
1/2 tsp. pepper
1 c. shredded cheese (I used mild cheddar)
8 eggs or egg whites (I used egg whites, 368 g.)
2 c. milk (I used unsweetened almond milk)
Cook sausage in a skillet over medium-high heat until it is no longer pink. Stir well so that it crumbles. Drain grease.
Prepare hash browns according the package directions. Season with 1/2 tsp. salt and pepper.
Combine hash browns, sausage, and cheese in a large bowl. Pour into a lightly greased 9x13 baking dish.
In a separate bowl, whisk together eggs, milk, and remaining 1 tsp. salt. Pour evenly over the potato/sausage/cheese mixture.
Bake at 350 degrees for 35-40 minutes.