Try this Sausage Breakfast Casserole recipe.
- 1 teaspoon salt
- pepper
- 2 cups milk
- salt
- 1/2 teaspoon pepper
- ingredients
- 1
- 1/2
- 2
- ounce
- cups
- cup
- milk
- shredded cheddar cheese
- 6
- 6 large eggs
- teaspoon
- (divided)
- pound
- ingredients 1 pound breakfast sausage 30 ounce p
- 1 pound breakfast sausage 30 ounce package frozen hash br
- 1 pound breakfast sausage 30 ounce package frozen hash br
- 1 pound breakfast sausage
- breakfast sausage
- 30 ounce package frozen hash browns with onion and peppers
- 30
- package frozen hash browns with onion and peppers
- (thawed)
- 1 cup shredded cheddar cheese (divided)
- large eggs
- Carbohydrate 43.9778238142225 g
- Cholesterol 6121.33301284058 mg
- Fat 617.681107852272 g
- Fiber 1.89274262139557 g
- Protein 428.575896409303 g
- Saturated Fat 246.184536484716 g
- Serving Size 1 1 recipe (5142g)
- Sodium 12066.3469128816 mg
- Sugar 42.0850811928269 g
- Trans Fat 59.1350265945038 g
- Calories 7502 calories
Step-by-step
- 1 pound breakfast sausage
- 30 ounce package frozen hash browns with onion and peppers
- 6 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese (divided)
Swapping standard milk for heavy cream introduces excess fat that coats the eggs and prevents proper protein coagulation, leaving you with a greasy puddle instead of a set custard. Many cooks ruin this dish by ignoring the excess moisture trapped in frozen potatoes. Thawed hash browns release liquid during baking, which dilutes the egg mixture and sabotages the crust.
When eggs cook, their proteins unfold and bond together to trap liquid. Starch from the shredded potatoes acts as a structural stabilizer, absorbing stray moisture while the sausage fat provides richness. To ensure the potatoes brown rather than steam, press them firmly in a clean kitchen towel to extract excess water before mixing.
Bake the casserole at 350 degrees Fahrenheit until a knife inserted into the center emerges clean, usually around 45 minutes. Allowing the assembled dish to rest for 10 minutes before slicing lets the internal temperature stabilize and finalizes the protein matrix.
