Hash Brown and Egg Casserole


  • 1 (2 pound) package frozen hash brown potatoes, thawed
  • 1 pound pork sausage
  • 1 small onion, diced
  • 6 eggs
  • 1/2 cup milk
  • 1 tablespoon of Lane's Sweet Heat or Dizzy Pig's Dizzy Dust or Tsunami Sping - cook's choice
  • 1/8 teaspoon garlic powder
  • salt and ground black pepper to taste
  • 12 ounces shredded Cheddar cheese


1. Preheat grill to 350 degree.

2. Grease a 2 quart baking dish. Place the 2/3 hash brown potatoes in the bottom of the baking dish.

3. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain.

4. Whisk together the eggs, milk, spices and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, the last 1/3 of potatoes and the remaining cheese. Cover with aluminum foil.

5. Bake for 1 hour. Remove cover; return casserole to the grill and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Note: You can also add any other types of sausage. Occasionally, we smoke a link of andouille and add quartered bits in with the regular breakfast sausage. For a triple pork option, add cooked bacon bits to the topping during the last ten minutes.