I came across this recipe on Pinterest and knew I wanted to make it as it is gluten-free and Robby would be able to it enjoy it. Although this is a breakfast dish we had it for dinner as it is definitely hearty enough to fill you up. This would be a great start to Christmas morning especially if you are cooking for a crowd as this makes a full 9 x 13 dish.
This can also be cut in half and made in an 8×8 pan.
INGREDIENTS
2 pounds Jimmy Dean hot sausage
1 bag (30 – 32 ounce) bag of shredded hash browns
pinch of salt
pinch of pepper
1/4 tsp. garlic powder
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
8 eggs
2 cups milk or non-dairy milk
In a large non-stick skillet, cook the sausage until no longer pink crumbling as it cooks. Drain fat and set aside. Add hash browns into a 9 x 13-inch casserole dish that you have sprayed with a non-stick spray. Pushing the hash browns down slightly. Turn your oven to broil and place the potatoes in the oven with the door slightly ajar. Keep an eye on the potatoes as you just want the top of the hash browns to get lightly browned. Once browned, remove from the oven and turn the oven to 350 degrees. Top the hash browns with the sausage crumbles and both of the cheeses. In a medium bowl whisk together the eggs, salt, pepper, and garlic powder. Add the milk and whisk again. Pour over the sausage and hash browns. If you are making this the night before you can cover and refrigerate at this point. Bake uncovered for 35-40 minutes or until warmed all the way through.
Enjoy!
