Bernice (our masterful food coordinator) mentioned that there were a few of you asking for the Hashbrown and Egg Casserole recipe so here it is!
INGREDIENTS:
1 (2 pound) package frozen hashbrowns, thawed
1 pound pork sausage
1 small onion, diced
5 eggs
1/2 cup milk
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
3. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.
If you would like to visit the original recipe on allrecipes.com click here.
Side note about the recipe from Bernice... P.S. I made this the night before and baked it in the morning. So to avoid the hashbrowns getting soggy,I baked then at 350 for 1/2 hour on a cookie sheet, then added the egg mixture. I also added more eggs as that is what some of the reviews suggested, so for a cookie sheet, I used 10 eggs and about 3/4 cup milk or cream milk. I think I used more cheese as well!! :) We all love cheese!! Enjoy!
