Southern Living: Sausage-Hash Brown Breakfast Casserole

If you're looking for a hearty breakfast casserole for a cold morning, this is the answer.  I've tried the ones with bread, which are like savory bread puddings, but there's just something about the texture that doesn't do it for me.  I much prefer this version of breakfast casserole, which basically resembles a giant anything-goes hash brown.  What's not to love?

Note: This casserole is definitely open to interpretation.  I had some leftover mushrooms and a bunch of green onions, so I added those to the mix.

Sausage-Hash Brown Breakfast Casserole
From Southern Living magazine

1 pound mild pork breakfast sausage
1 pound hot pork breakfast sausage
1 (30-ounce) package frozen hash browns
1½ teaspoons kosher salt, divided use
½ teaspoon freshly ground black pepper
1 cup shredded sharp Cheddar cheese, plus additional for top, if desired
6 large eggs
2 cups whole milk

Preheat oven to 350°F.

Cook mild and hot sausage in a large skillet over medium-high heat until sausage crumbles and is no longer pink. Drain well.

Prepare hash browns according to package directions, using ½ teaspoon salt and pepper. Stir together hash browns, sausage, and cheese. Pour into a lightly greased 9x13-inch baking dish.

Whisk together the eggs, milk, and remaining 1 teaspoon of salt. Pour evenly over potato mixture. Bake for 35 to 40 minutes.

Makes 10 servings