Sausage & Hash Brown Casserole
Author: Joanna Gaines
Prep time:
Cook time:
Total time:
Ingredients
- Vegetable Oil Spray
- 1 lb. loose breakfast sausage
- 1 Tbsp. extra virgin olive oil
- 1 small white onion (diced)
- 32 oz. frozen hash brown potatoes (diced)
- 8 large eggs
- 1 cup heavy cream
- ½ cup milk
- 1 tsp. garlic powder
- ½ tsp sweet paprika
- Pinch of ground sage
- 1 tsp. kosher salt
- ½ tsp. ground white pepper
- 2 cups grated sharp cheddar cheese
- Minced chives (for garnish)
Instructions
- Preheat oven to 375 degrees. Spray a 9 x 13 baking dish with the vegetable oil.
- Line a plate with paper towels. In a large skillet, cook the sausage over medium heat until browned. Use a slotted spoon to transfer to the paper towels.
- In the same pan, saute onion until translucent. Stir in the hash brown potatoes and cook until potatoes are soft, about 8 minutes. Stir in the sausage, and remove the pan from heat.
- In a large bowl, whisk together the eggs, cream, milk, garlic powder, paprika, sage, salt, and white pepper. Whisk in the cheddar cheese. Stir in the sausage and hash brown mixture.
- Pour the mixture into the prepared baking dish. Bake until the top is browned and center set (about 45 minutes).
- Remove from the oven and sprinkle chives on top before serving.
John is an engineer that loves to cook. This website is a collection of his families favorite receipes to make and eat.
