This is an incredibly easy breakfast casserole and one of my go-tos when I have people in my space.
Quite a few years ago, I was in a group of great friends that met once a month for dinner somewhere and as we caught up on our lives, we spent a lot of time laughing and crying with each other. Babies were born, weddings happened, kids grew up and life was just … life.
Every one of us loves to cook, so we pulled together our favorite recipes and shared them. This is one of those recipes. Diana was another transplanted Iowan (we lived in Nebraska) and her grandparents lived near where I am now, so we had fun things in common. I love her and I love her recipe.
Diana Wilkey’s Egg Casserole
1 stick of butter (you can skimp on this – but the hash browns really like it)
32 oz. shredded hash browns
1 dozen eggs (ten will work, but why would you?)
1 C. milk
4 C. grated American cheese (1 bag – and honestly, any cheese will do – you want it to be cheesy)
1 lb. cooked sausage (this is on you – mild, hot, whatever you like)
Alternatively, you could use bacon or ham
Melt butter in 9×13 pan. Spread hash browns out on top of it.
Mix together eggs, milk, cheese and cooked sausage (or whatever meat you choose – mix ’em up and fill it with joyous flavor!) Salt & pepper to taste.
Pour over hash browns
Bake at 350 degrees for an hour. Do NOT make my mistake and try to get by with 45 minutes. You want the middle of that casserole to be cooked through.
Let it sit for a few minutes while you make toast for everyone and then cut and serve.
My sister loves this casserole best when served with a side of sausage gravy.
