bulk pork sausage
1 - 30 oz. pkg
hash brown potatoes, shredded, frozen, thawed
cheddar cheese, shredded
1 1/4 c
1 1/2 tsp
shake n bake (extra crunchy)
1Preheat oven to 350 degrees F, (if baking day of).
2Make sure to spray a 13 x 9" (3 qt) glass baking dish with cooking spray.
3In a large skillet, cook pork sausage (adding onion & tomato 1/2 way through) over medium high heat about 10 minutes, stirring occasionally, until fully cooked.
4In large bowl, toss sausage mixture, potatoes & cheeses. Spoon into baking dish.
55.In another large bowl, beat eggs, milk, sour cream & all spices with a fork or wire whisk until well blended. Pour over potato mixture.
6You can store this in the fridge covered overnight, or bake right away if desired.
NOTE: If baking the next day, make sure to make the shake n bake mixture for topping on the day of, see below).
7Bake uncovered 35 minutes. Meanwhile, in small bowl, mix shake n bake & melted butter.
8Remove dish from oven long enough to sprinkle shake n bake mixture over casserole.
9Bake another 10 - 15 minutes longer or until knife inserted in center comes out clean.
About this Recipe
Course/Dish: Breakfast Casseroles, Eggs, Other Breakfast, Potatoes, Meat Breakfast, Pork, Casseroles