Recipe | Sausage, Leek & Hash Brown Breakfast Casserole

Known as Emilee’s Favorite Casserole, this easy, comforting breakfast dish is great to make ahead. Just follow the instructions below but instead of putting it in the oven pop it in the fridge and bake it the next morning!

Prep Time: 30 minutes

Cook Time: Approx 35 minutes

Total Time: Approx 60 minutes

Yield: 12 Servings

Ingredients

2 lbs sage sausage (or any sausage you prefer)

1 30oz pkg frozen shredded hashbrowns

2 tsp kosher salt, divided

1 tsp black pepper, divided

2 cups shredded sharp cheddar cheese

9 large eggs, lightly beaten

1 cup whole milk

½ cup sauteed leeks

Instructions

Preheat the oven to 350.

Coat a 9X13 baking dish with cooking spray.

Sautee the leeks and set them aside.

Cook sausage in a large skillet over medium high heat, stirring often, until crumbled and brown about 10-15 minutes. Remove from heat and drain well.

Cook the hashbrowns in a large nonstick skillet according to the package directions. Sprinkle with 1 tsp of the salt and ½ tsp of the pepper (omit salt if there is already salt in the brand you purchased).

Stir together sausage, leeks, hashbrowns and the 2 cups of cheese in a large bowl.

Whisk together eggs, milk and remaining salt and pepper in a medium bowl.

Pour egg mixture into the sausage mixture and mix.

Spoon into the prepared baking dish.

Bake in preheated oven until set, about 35 minutes.

Sprinkle with parsley or sage and serve.