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I wouldn't go so far to say that I was a morning person.
But I do love mornings once I'm fully awake and getting my day started. So full of possibilities. Especially if it's going to be a sunny day. Then I know I will truly feel motivated to get a lot done that day. Usually.
I'm pretty sure I'm solar-powered.
My whole family is rarely together in the morning. My husband works 6 days a week from sun up to sun down. I usually work evenings and weekends. It's hard some days but we do it to save on having to pay for daycare and also so our son, Alex, is always with one of us.
You do what you gotta do, right? We're just thankful to be working.
And it's a day where we can actually make breakfast and sit down and enjoy it together. Most mornings it's cereal or oatmeal. Something we can make and eat quickly and get out the door.
But Sundays, we can take our time and really enjoy our food and each other.
What is so wonderful about casseroles is you can make them up the day before, put it in the fridge and it is sitting there ready for you when you wake up and all ya gotta do is bake it and you're done.
I'm able to sit around in my pajamas with the loves of my life and enjoy them instead of
putzing around half asleep in the kitchen.
2 lb. bag frozen hashbrowns, thawed
1 lb. pork breakfast sausage (I like the sage or spicy kind)
½ onion, finely chopped
½ cup milk
2 cups shredded cheddar cheese
1 tsp. salt
¼ tsp. pepper
Preheat oven to 375F degrees.
Spray 13x9 baking dish with nonstick cooking spray
In a sauté pan, cook onions and brown and crumble sausage. Drain any excess grease.
In a medium bowl, whisk together eggs, milk and 1 cup of shredded cheese.
In a baking dish, spread thawed hashbrowns into bottom of dish.
Make sure your hashbrowns are thawed and dried. Pat them dry with a paper towel. You don't want that extra moisture to make your casserole runny.
*For an added layer of flavor, try browning the hashbrowns in a pan before putting them in the baking dish.
Spread cooked sausage on top of hashbrowns.
Next, pour egg mixture on top of that.
Sprinkle the remaining cup of cheddar cheese on top.
Cover with aluminum foil.
*If you are making this the evening before, just stop right here and pop it in the fridge.
Continue with baking directions in the morning.*
Bake for 30 minutes.
Take foil off and bake for additional 10 minutes. (Just keep an eye on it to make sure the cheese doesn’t brown up too much).
Cook’s Notes: For an added layer of flavor, try browning the hashbrowns in a little bit of oil in a large skillet before spreading into the casserole dish.