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Sausage & Cheese Hash Brown Breakfast Casserole


1 lb ground breakfast sausage
1/2 c. medium onion, diced
1/2 c. flour
3 c. milk
2 tsp Frank’s Hot Sauce
4 c. Colby Jack Cheese, divided
4 c. frozen Hash Brown Potatoes, thawed (12 ounces)
10 eggs, beaten
1 tsp salt
1/2 tsp pepper
In a large skillet brown the ground sausage and onion over medium heat, until cooked through, drain.
Add the flour to the sausage and continue cooking for 2 minutes, stirring constantly. Slowly add the milk and bring the mixture to a boil. Reduce the heat and let simmer for a minute or two until thickened, make sure to scrape any brown bits from the bottom of the pan.
Remove from the heat and add the Frank’s hot sauce and 2 cups of the cheese. Stir until melted and set aside to cool for about 5 minutes. Add the hash browns, beaten eggs, salt and pepper. If your skillet is not big enough to add in the hash browns and eggs, transfer to a large bowl and mix well.
Pour the mixture into a lightly greased 9 x 13? Pyrex dish. Top with the remaining 2 cups of cheese. Bake in a 350 degree oven for 45-60 minutes. Let stand 5 minutes before serving.