Sausage and Egg Breakfast Casserole

Sausage and Egg Breakfast Casserole

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Yield: 6-8 servings

Author: Hannah Thompson, RDN, LD, CPT

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 6 frozen hashbrown patties (you could also used shredded potatoes)
• ~15 frozen pre-cooked sausage links (you could also use 1/2 lb ground breakfast sausage, cooked)
• 6 eggs
• 2 cups shredded cheddar cheese
• salt and pepper, to taste

Instructions

1. Preheat oven to 375F. Prepare 8x8 pan with non-stick spray.
2. Scramble the eggs with salt and pepper. Set aside.
3. Place hashbrown patties in the 8x8 pan. Add frozen sausage links on top, then add the scrambled eggs in a layer. Top with shredded cheese.
4. Bake until casserole until it reaches an internal temperature of 165F, about 20-25 minutes. Store leftovers in the refrigerator.

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