Easy Breakfast Casserole: Savory Sausage and Hashbrowns

Brown the meat. Over medium high heat, brown the 1 lb ground breakfast sausage in a skillet until fully cooked and caramelized.

Drain the fat. Remove the sausage from the heat and drain the excess fat.

Prep the pan. Grease a 9x13-inch baking dish generously with butter or non stick spray.

Layer the base. Spread the 20 oz frozen shredded hashbrowns evenly across the bottom of the dish.

Add the protein. Layer the cooked sausage over the hashbrowns, spreading it to the corners.

Cheese it up. Sprinkle the 2 cups of shredded sharp cheddar cheese in an even layer over the meat.

Whisk the custard. In a large mixing bowl, combine 12 eggs, 1.5 cups milk, 1/2 cup sour cream, and all seasonings until the mixture is smooth and aerated.

The big pour. Pour the egg mixture evenly over the casserole layers.

The overnight soak. Cover the dish and refrigerate for 8 hours or overnight. This is mandatory for the best texture.

Bake. Preheat your oven to 375°F (190°C). Bake the casserole uncovered for 50 minutes or until the center is set and the top is golden brown.