Hashbrown Breakfast Casserole Recipe

Hashbrown Breakfast Casserole Recipe

1 lb ground hot pork sausage

1/4 cup chopped onion

2 1/2 cups frozen cubed hashbrowns
5 large eggs, lightly beaten

2 cups shredded sharp cheddar cheese

1 3/4 cup milk

1 cup bisquick

1/4 tsp salt

1/4 tsp pepper

topping ingredients: picante sauce, sour cream, salsa

Cook sausage and onion in large skillet over medium high heat until meat crumbles. Stir in hashbrowns and stir for 5-7 minutes. Drain mixture on paper towels. Spoon mixture into a greased 13x9 baking dish.

Stir together eggs, cheese, and next 4 ingredients. Pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.

Bake, covered with foil at 350 degrees for 45 minutes. Uncover and bake 10-15 more minutes or until a toothpick comes out clean. Remove from oven and let stand for 5 minutes. Garnish with assorted toppings.

**I saw this recipe in Southern Living and thought it sounded so good! I made it after Thanksgiving and my family enjoyed it for dinner! It did take some time, but it was well worth it. Add a bit of salt and pepper at the end though... Some fresh fruit would also be a perfect compliment to this if you decide to forget the salsa.**