This yummy sausage hashbrown breakfast casserole is loaded with eggs and cheese. The best part is it starts with frozen hashbrowns to you don't have to remember to thaw them first.
Spread frozen hashbrowns in the prepared pan. Sprinkle with seasoned salt and pepper. Drizzle with melted butter then bake for 30 minutes.
Meanwhile, brown the sausage and drain any excess grease.
In a medium bowl, lightly beat eggs, milk and remaining salt together.
When the hash browns are lightly golden brown, sprinkle cooked sausage and cheese over them. Pour egg mixture over everything and cover the pan with foil.
Reduce the oven temperature to 350°F. Bake covered for 30 minutes.
Remove the foil and bake 15 to 20 more minutes or until the center is set.
Allow to rest for 10 minutes and then enjoy.
Notes
If you want to prepare the casserole the day before, go ahead and follow the instructions to the point that you add the eggs and cover it with foil. Place the casserole in the refrigerator for up to 2 days.When you are ready to bake it, remove the pan from the refrigerator while you preheat the oven to take the chill off. Then bake it for 35 minutes covered before finishing it off with the 15-20 minutes uncovered.