Layer defrosted hash browns in greased 7x11 or 9x9 casserole dish.
Layer the browned sausage over the hashbrowns.
Sprinkle cheese over top the sausage and hashbrowns
Mix together the eggs with seasonings and milk and pour over the layers of hashbrowns, sausage, and cheese.
Bake for 40-45 minutes or until eggs are set.
Hashbrowns: You can brown your hash browns first if you prefer the texture of crispy hash browns mixed with creamy eggs. You can also opt to use fresh or frozen hashbrowns, just be sure they are defrosted before preparing this casserole.
To make this casserole the night before serving: assemble as you would up through step five and then cover and refrigerate overnight. Remove the casserole when preheating the oven and remove the plastic wrap. Add an extra 10-15 minutes to the total baking time in the morning.
I love sharp cheddar for this sausage breakfast casserole, but Gruyere, Swiss, Gouda, or Mozzarella works.
This recipe can easily be doubled to feed a crowd. Most bags of frozen hash browns come in 32 ounces and this recipe only calls for 16 ounces. Prepare as directed, but bake in a 9x13 pan.
Feel free to add an additional 2 eggs to the custard if you like a really thick layer of eggs--just increase the bake time by 10 minutes.
Be sure your pan is a 9x9 or 11x7 or you may need to increase bake time by 10 minutes.