Cookin’ with Jazz: Egg and Sausage Breakfast Casserole
Everyone always says that breakfast is the most important meal of the day; however, getting up early to make a full meal does not always qualify as the most important thing. Especially to us college students, who thrive on sleeping in that extra five minutes. Well, fear no more. Below is a simple breakfast casserole recipe that can be prepared the night before and popped in the oven.
24 oz. frozen hash browns (thaw overnight)
1 lb. breakfast sausage
8 oz. sharp cheddar cheese, shredded
12 large eggs
1 cup of milk
1 tsp salt
1/2 ground black pepper
Preheat oven to 350. Brown breakfast sausage in a skillet until crumbled and cooked through. Add hash browns, sausage, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9×13 baking dish that has been sprayed with cooking spray.
In a large bowl, whisk the eggs with the milk, salt, and pepper. Pour the egg mixture over the hash brown mixture. Pat everything down with a wooden spoon. Bake for 45 minutes. The center should be set and edges should be golden brown.