Hungry cops, tested and approved, breakfast casserole

I love making this casserole and have enjoyed it many times for breakfast, lunch and dinner. There are no leftovers when I make this for 1st shift, but in my pre-AHOP days, I made this quite often for dinner just for myself, and still do every now and then. When I make this just for me, I will eat one piece, about the size of a lasagna slab, and then cut the rest into serving size pieces and refrigerate in a large Rubbermaid container. The next day, sometimes two days, I'll forget all about it and will open the refrigerator door looking around trying to find something to eat. Then, all of a sudden, I spot the clear Rubbermaid container and it's "oh my gosh...I totally forgot all about this!!", and then my face lights up because I know I have a satisfying meal waiting for me. 

Here's what you need (I substituted butter for
vegetable oil because I forgot to buy it)

Saute onions and peppers, then add hashbrowns
and cook until they look like the next picture.

Grease 9" x 13" pan - cooked potatoes go in first - YUM.

Then add the cooked sausage. I don't drain the grease, because there usually isn't that much.  

Whisk nine (9) eggs in a large bowl and add 1 cup of milk. Then add the cheese to the egg mix and stir well. I added almost the entire 2-cup bag of cheese. Pour the egg/cheese mix evenly over sausage.

See how the cheese stays on top....you probably won't need more.
Ready for the oven - 350 degrees for 45-50 minutes 

    

AHOP's Breakfast Casserole

1 pkg. Simply Potato shredded hashbrowns
Vegetable Oil (or butter) - I used butter this time because I didn't have vegetable oil
½ onion chopped (I like the sweet Vidalia onions)
½ green pepper diced as big or as small as you like them (optional)
1 lb. Jimmy Dean or Neese’s sausage
9 eggs
1 cup of milk
1-1/2 to 2 cups of shredded cheese - I used Kraft Colby and Monterey Jack (I think it melts better) 
9” x 13” casserole pan 

• Heat the oil in a skillet. I didn't realize I was out of vegetable oil, so I used butter. Whichever one you use, be fairly generous with the amount as it’s for both the onions and the hashbrowns. I guess it depends on how greasy you like your hashbrowns. I kind of like my hashbrowns Waffle House greasy (don’t judge me.) Cook the hashbrowns and onions (and green peppers if you're using them) until they just start to brown (add salt and pepper to your liking).
• Grease a 9” x 13” pan and fill with cooked hashbrowns.
• Fry sausage and be sure to break it up good. Add cooked sausage to the top of hashbrowns. I usually don’t drain the grease because there’s really not much and it makes the hashbrowns taste really, really good.
• Beat the eggs in the large mixing bowl (use a whisk if you have one). Slowly and gradually add milk and whisk again. After the eggs are beaten, add approx. 1-1/2 cup of cheddar cheese and stir well.
• Pour egg mixture evenly on top of the sausage and hashbrowns.  As the egg mixture sinks to bottom, the cheese will stay on top which is what you want it to do.
• Back at 350 degrees (uncovered) for about 50-60 minutes. Oven temperatures vary so check it at 45 minutes.  Casserole is done when you can insert a knife and it comes out clean (you want to make sure the eggs are done.)

Variation: For a little different flavor, follow the same recipe except add cooked bite-size bacon bits to the top of the hashbrowns instead of sausage. Some people like a little sour cream and salsa on the side.

Note: I prepare the sausage and potato part the night before an AHOP breakfast, cover with plastic wrap and refrigerate. Then the morning of all I have to do is whisk the eggs, milk and add the cheese. If you make this ahead of time, make sure you remove the pan from the refrigerator approx. 30 minutes before it goes into the oven.