Ingredients
1 (2 pound) package frozen hash brown potatoes, thawed
1 package Morning Star Veggie Sausage Links
1 small onion, diced
4 garlic cloves, chopped
5 large eggs
½ cup milk
1 1/2 teaspoon onion powder
Dash hot sauce
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place 3/4 of the hash brown potatoes in the bottom of the baking dish. (You can use all 2 pounds, but I think it ends up being a little potato heavy.)
Heat a skillet over medium heat and sauté onions until translucent and soft. Add crumbled veggie sausage and garlic and cook until hot.
Whisk together the eggs, milk, onion powder, garlic salt, pepper and hot sauce, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.
Notes:
Until I moved to Tennessee I had never made a casserole, and I was a real snob. Now I know casseroles are my friend and I love them. Especially this one, because it can feed a crowd and is the ultimate breakfast comfort food.