Potato-Sausage Breakfast Casserole

Instructions

1. Step 1

   Heat oven to 375. Spray, grease, or butter* a 5 or 6-inch diameter casserole dish.

2. Step 2

   Shape sausage into a patty** slightly larger than the pan (it will shrink). Brown patty in a skillet over medium-low heat, but slightly undercook -- about 5 minutes on one side and 2 minutes on the other side. Remove from skillet and drain on a paper towel.

3. Step 3

   Add chopped onion and pepper to the same skillet the sausage was cooked in and sauté for about 3 minutes, scraping up browned bits as they loosen.

4. Step 4

   Season thawed and dry hash browns in a small bowl with salt and pepper, and then firmly press into the bottom of the prepared pan.

5. Step 5

   Position the sausage patty on top of the hash browns and then spread sautéed onions and peppers on top of the sausage.

6. Step 6

   Sprinkle with cheese.***

7. Step 7

   In a medium bowl, whisk together the eggs, milk or half-and-half, Worcestershire sauce, and salt, and pour into the dish.

8. Step 8

   Bake in the center of the oven for 35 minutes until lightly browned on top and a knife inserted into the center comes out clean. Cool for 15 minutes before serving. * Note 1: Butter or bacon fat is best. ** Note 2: I make a large, flat patty that will cover the entire hash brown layer because it makes a better presentation to have a clear sausage layer (and because I like the texture) but you can also crumble the sausage. ***Note 3: You can make this the day before through step 6. Just cover with plastic and refrigerate. Then, the next morning, whip the eggs, pour into the pan and cook.