By Harlene Deane
Begin Mom’s special day with this delicious and easy to make breakfast casserole.
HASH BROWN, SAUSAGE AND EGG CASSEROLE
1 package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
5 large eggs
1/2 cup milk
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
salt and fresh ground pepper to taste
12 ounces shredded Cheddar cheese
Preheat oven to 350. Grease a 2 quart baking dish. Spread hash browns evenly in the bottom of the baking dish.
Heat a skillet over medium heat. Add the sausage and onion stirring with a wooden spoon until sausage is crumbly, browned and no longer pink. Drain.
Whisk together the eggs, milk, onion and garlic powder, salt and pepper. Pour egg mixture over the potatoes. Top with half the Cheddar cheese, the sausage mixture and remaining Cheddar cheese.
Cover with foil and bake in the preheated oven for 1 hour. Remove foil; return the 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.
Slice and serve with fresh fruit. Happy Mother’s Day!