Hashbrown Egg Casserole

Original Recipe: my friend Nicola (made with bacon) and Bellyfull’s recipe here.

Ingredients:

• 1 package ground pork sausage

• 8 frozen hashbrown patties

• 10 eggs

• 1 cup of milk

• 2 tsp salt

• 1 tsp black pepper

• Onion powder (start with a .5 tsp)

• Garlic powder (start with a .5 tsp)

• Mustard powder (start with a .5 tsp)

• 1 cup shredded mild cheddar

Instructions:

1. Preheat oven to 350 degrees. Grease a 9x13 baking dish.

2. Cook sausage over medium high heat until desired crispness. I like it pretty well done and dark, crispy brown. Crumble as you go. Drain off grease or use slotted spoon to remove from pan.

3. While sausage cooks, line bottom of greased pan with hashbrowns.

4. Whisk eggs with milk and seasonings until well combined.

5. Top hashbrowns with cooked sausage and half shredded cheese.

6. Pour egg mixture over sausage and hashbrowns. Top with remaining cheese.

7. Cover with foil and bake for 20 mins.

8. Remove foil and cook uncovered for another 25-27 mins until golden brown on top.

9. Original recipe uses sliced green onions for garnish, it’s delicious either way.