Cheesy Potato Breakfast Casserole
Ingredients
| — | 1 lb. mild Italian sausage |
| — | 1 medium yellow onion, peeled and chopped |
| — | 7 large eggs, beaten |
| — | ½ cup whole milk |
| — | 1 bag (20 oz.) frozen diced hash brown potatoes |
| — | 2 cups shredded mild Cheddar cheese, divided |
| — | 1 tsp. salt |
| — | ½ tsp. ground black pepper |
Instructions
Serves: 12. Hands-on: 25 minutes. Total: 9 hours 30 minutes. Difficulty: Easy.
Step 1: Spray a 2-quart baking dish with nonstick spray. Set aside. Step 2: Remove sausage from casings and place in a large skillet over medium heat. Cook sausage, stirring often to crumble, about 10 minutes or until no longer pink. Remove sausage with a slotted spoon and transfer to a large bowl. Remove all but 1 tablespoon grease from the skillet and return to medium heat. Sauté onion 10 minutes until soft. Add onion to the bowl with the sausage. Step 3: Stir in eggs, milk, potatoes, 1 cup cheese, salt, and pepper. Mix well to combine, then pour mixture into prepared baking dish. Cover with plastic wrap and refrigerate overnight. Step 4: Preheat oven to 350°F. Step 5: Bake for 35 minutes. Remove from oven and top with remaining cheese. Return to oven and bake for 8 minutes. Allow casserole to rest for 20 minutes before serving.