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Sausage and Potato Hash Casserole

Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound breakfast sausage
  • 4 cups Yukon Gold potatoes diced into 1/2-inch cubes
  • 10 large eggs
  • 1 1/2 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups shredded Monterey Jack cheese
  • 1 cup diced onion
  • 1/2 cup diced green onions
  • 1 tablespoon olive oil

Method
 

  1. In a large skillet, cook the breakfast sausage over medium heat until browned and crumbled, then drain and set aside.
  2. In the same skillet, heat olive oil and cook diced potatoes with onion for 8-10 minutes until potatoes are just starting to soften but not fully cooked.
  3. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.
  4. Grease a 9x13 inch baking dish and spread the cooked sausage, potato mixture, and half of the cheese evenly in the bottom.
  5. Pour the egg mixture over everything and top with remaining cheese and green onions.
  6. Cover tightly with plastic wrap and refrigerate overnight.
  7. Remove from refrigerator 20 minutes before baking and preheat oven to 350°F.
  8. Remove plastic wrap, cover with foil, and bake for 35 minutes, then remove foil and bake an additional 15 minutes until eggs are set and top is golden brown.
  9. Let stand for 5 minutes before cutting into squares and serving.