Easiest Way to Make Delicious The Ultimate Sausage, Egg & Hash-brown Casserole

The Ultimate Sausage, Egg & Hash-brown Casserole. Anya Hindmarch - The Ultimate Expression Of Customisation. Brush a second layer of egg wash over the sausage roll and then, using a sharp knife, lightly score the top of the pastry with diagonal lines all the way down its length. The Ultimate Sausage, Egg & Hash-brown Casserole.

Add the egg and egg white and scramble with salt and pepper to taste. Re-coat the skillet with nonstick cooking spray. Remove from the pan and keep warm in the oven on low. You can cook The Ultimate Sausage, Egg & Hash-brown Casserole using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of The Ultimate Sausage, Egg & Hash-brown Casserole

1. It's 1 lb of Sausage.
2. You need 1 dozen of Eggs.
3. You need 1 1/4 cup of Milk.
4. It's 1 of 30 Oz bag Hash Browns.
5. It's 1 dash of Onion Powder & Pepper.
6. It's 1 1/2 lb of Shredded Colby Jack Cheese.

Cook the sausage patties in a non-stick skillet until nicely browned and cooked through. Place a slice of cheese on each. Beat together the eggs, peppers and seasonings. Halve the mixture and place both halves onto a piece of baking paper.

The Ultimate Sausage, Egg & Hash-brown Casserole step by step

1. Preheat oven to 350*.
2. Brown Sausage & drain excess fat.
3. Mix Eggs, Milk, Onion Powder & Pepper in a large mixing bowl..
4. Add Sausage, Frozen Hash Browns & 1 pound of Cheese to mixture. Mix well..
5. Pour into a large 10x13 casserole dish. Even casserole throughout dish..
6. Bake for 25 minutes. Take out & add an extra top layer of Cheese over entire top. Bake another 30 minutes. You know it's done when you stick a knife in the center & it comes out clean..
7. Let stand 10 minutes before serving. Tastes great with Tortillas..

Fold the paper over the top and use. While the eggs are cooking, mix the sausage meat with the sweated onions, spring onions, salt and ground black pepper. Drain the eggs and cool by placing in an iced bowl of water. Halve the sausage mix and lay each half along the long edge of one of the pastry strips in a thin sausage shape. Tightly roll up the meat in the pastry, finishing with the join underneath.