Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons vegetable oil, divided
  • 16 oz. mushrooms, thickly sliced
  • 32 oz. ground breakfast sausage, I like a combination of hot and mild
  • 16-20 oz. shredded potatoes, hash browns
  • 10 large eggs
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • kosher salt and freshly ground black pepper
  • 1/4 cup chopped green onions

Instruction

  • Preheat oven to 350F.
  • Heat 1 tablespoon vegetable oil over high heat in a skillet. Add mushrooms and cook until all water has been released and evaporated and mushrooms are golden brown. Set aside.
  • Cook sausage in a skillet over medium heat until browned and no pink remains. Remove with a slotted spoon and set aside.
  • Heat 1 tablespoon vegetable oil over medium heat. Season hash browns with kosher salt and pepper. Add shredded potatoes, spreading to cover bottom of pan. Allow to sit, undisturbed, until golden brown on the bottom, then flip and cook the other side until that's also golden brown and crispy.
  • Meanwhile, beat eggs in a large mixing bowl with about 1/4 cup cold water and 1 t kosher salt. Add milk and shredded cheese and combine thoroughly.
  • Grease at 13x9 baking dish. Spread hash browns on bottom of pan, then top with sausage mixture. Top with mushrooms then carefully pour egg mixture over all, taking care to ensure that the cheese is spread out equally.
  • Cover casserole and bake for 20 minutes. Uncover and bake another 20 minutes or until eggs are cooked through. Remove from oven and allow to rest for 10 minutes. Sprinkle on chopped green onions and serve.