OVERNIGHT COUNTRY SAUSAGE AND HASH BROWN CASSERHOLE

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Ingredients

  • 1 package (16 oz) bulk hot pork sausage
  • 10 eggs
  • 1 1/2 cups milk
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon ground pepper
  • 1 bag (20 oz) refrigerated O’Brien hash browns (about 4 1/2 cups)
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)

Step

  • Spray 13×9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, cook sausage over medium heat 5 to 7 minutes or until no longer pink; drain
  • In large bowl, beat eggs, milk, Dijon mustard and pepper with whisk until mixed well. Stir in hash browns, 1 cup of the cheese and the cooked sausage. Pour mixture in baking dish; cover and refrigerate at least 8 hours but no longer than 12 hours
  • Heat oven to 350°F. Remove dish from refrigerator, uncover and top with remaining 1/2 cup cheese. Bake 45 to 55 minutes or until center is just set. Cool 10 minutes before serving.

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