Hash Brown and Egg Casserole

Someone brought a breakfast casserole to Sunday School.  It was yummy!  I was excited to see that there was no bread used, instead of bread it had hash browns!  That was a welcome change to me!  This one is definitely worth trying!  If you know my cooking style at all, it will also come as no surprise that I already have so many ideas to tweak it.  This would be a great recipe to cook as a casserole, but also to divide into muffin tins, cook, and then freeze in muffin-size portions to bring out for a quick-grab breakfast or supper.  (I actually already tried it by stretching the recipe a bit; it worked perfect!  I know this makes you wait in even more anticipation for me to share my tweaks! haha!)

This makes 1 8x8 casserole dish.

- 1 (2 lb) package frozen hash browns, thawed

- 1 lb sausage

- 1 small onion, diced

- 5 eggs

- 1/2 cup milk

- 1/2 tsp onion powder

- 1/8 tsp garlic powder

- salt and pepper to taste

- 12 oz shredded Cheddar cheese

Preheat oven to 350 degrees.  Grease a 2 quart baking dish.  Place the hash browns in the bottom of the baking dish.

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 cheese, the sausage mixture, and the remaining cheese.  Cover with foil.

Bake for one hour.  Remove cover; return to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes.  Let stand 5 minutes before serving.

I got this recipe from allrecipes.com.  A basic recipe and a good one!  I am excited to try this again soon with some of my tweaks!