Recipes
Base
- 1 tablespoon unsalted butter, for greasing
- 1 pound frozen diced or shredded hash brown
- 1 tablespoon olive oil
- 1 pound bulk breakfast sausage, casings removed (or Italian sausage)
- 2 cup sharp cheddar cheese, shredded
Egg Mixture
- 12 large egg
- 2 cup whole milk
- 1.5 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 0.5 teaspoon black pepper
For Serving
- 2 tablespoon fresh scallion, chopped (or chive) Optional
- Heat the oven to 350°F and grease a 9-by-13-inch ceramic or metal baking dish with butter (1 tablespoon). Set the hash browns (1 pound) out at room temperature to thaw slightly, breaking up any clumps.
- Heat olive oil (1 tablespoon) in a large skillet over medium. Add the breakfast sausage (1 pound) and cook, breaking up the meat with a spoon, until browned and starting to crisp, . Using a slotted spoon, transfer the sausage to a paper towel-lined plate.
- In a large bowl, whisk the eggs (12 large), milk (2 cups), kosher salt (1 1/2 teaspoons), Italian seasoning (1 teaspoon), and black pepper (1/2 teaspoon).
- Place the hash browns in the prepared baking dish, along with the cooked sausage and shredded sharp cheddar (2 cups). Toss until combined, then spread into an even layer. Pour in the egg mixture, making sure the hash browns are submerged.
- Bake, uncovered, until the eggs are set and the casserole is lightly browned at the edges, . Cool for , then top with chopped scallions (2 tablespoons), if using. Cut into squares and serve.