One night I was eyeing some breakfasts I had pinned a while back, and realized this one was so simple!
Finally I bought the ingredients and tried it out. I love easy breakfasts that are so delicious!
I made this twice, and learned a few things. The original recipe is found here for reference.
The first time I made this, I took all the pictures. I planned on posting about it sooner. Then I realized I wanted to try something a little different the next time I made it. So I waited. I’d say the second time turned out MUCH better. 
SO, the pictures may be from the first batch, but they give a general idea of what I did. 
Also, I halved the recipe. The recipe I have posted at the end of this post, is actually the full batch.
First I cooked the frozen hash browns and sausage up the night before.
I then mixed the sausage with the potatoes and cheese and covered with foil. Put in the refrigerator until morning.
In the morning I mixed up the eggs and milk and poured it on the sausage/potatoes. Sprinkled with cheese, then put it in the oven for 40 min.
I think it turned out pretty good.
I did have one thing I didn’t like about it.
Too runny!
The next time I made it, I used more eggs and less milk. The results were MUCH better. Not so runny eggs.
If you like more runny eggs, then add more milk. If you like a more firm eggs, use less milk.
I modified the recipe to reflect what I did the second time. Firmer eggs.
Also, keep in mind once again, this recipe is a full batch.
Am I confusing you yet?
Ingredients
- 2 pound mild ground pork sausage
- 1 (30-ounce) package frozen hash browns
- 1 1/2 teaspoons salt, divided
- 1 1/2 cup shredded Cheddar cheese
- 7 to 8 large eggs
- 1 cup milk
Instructions
- Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
- Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.
- Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.
- Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
- Bake at 350° for 35 to 40 minutes.
Notes
You can cook this up partly and store in refer. Just add the eggs and milk in the morning.
I really enjoyed the serving you sent to our house. I will definitely have to make this one and I would use less milk like you did the second time. The flavor was really good. I think what kind of sausage you use makes a big difference in the flavor too. You could also get different kinds of hash browns to spice it up. Or sprinkle some bacon bits in it too. This recipe is versatile. :O)
This looks so yummy! I just printed it out and will make it during Christmas break. Thanks!
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I was just looking for something like this to make during the holidays. It also looks pretty easy which is right up my ally. Happy Holidays my friend.
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Let me know what you think!
Merry Christmas!! 
Hi Sarah. This breakfast dish looks great. We usually have porridge, cream of wheat, granola or toast for breakfast but this recipe looks much more satisfying! I appreciate the many photos and your attention to detail. Thanks for sharing. Regards, “Farmer Doug” @ Ladybug’s Mew in Yellow Point (on Vancouver Island), B.C. Canada
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