Categories: Breakfast, Casserole, Pork

Ingredients

• 1/2 lb bulk pork sausage
• 1/2 cup chopped onion
• 3 tablespoons unbleached all-purpose flour
• 1 1/2 cups milk
• 6 dashes Tabasco sauce
• 2 cups finely shredded sharp cheddar cheese
• 1 1/2 cups frozen shredded hash brown potatoes, defrosted
• 3 green onions, thinly sliced (white and tender green parts)
• 6 large eggs, beaten

Directions

1. Spray inside of 9-inch square baking dish with cooking spray.

2. In a big pan, saute sausage over medium heat until it is browned, breaking it up with a fork, 8-10 minutes; drain off fat.

3. Add in onion; saute for another 2-3 minutes.

4. Sprinkle in the flour; stir until the flour is combined and coats the sausage and onion.

5. Cook for about 2 minutes, stirring constantly.

6. Slow pour in the milk and stir up the bits from the bottom of the skillet; bring to a boil and add in the Tabasco.

7. Stir in 1 cup of cheese and continue stirring until cheese melts; cool for 10 minutes.

8. Add in hash browns, green onions, and eggs, stirring until the mixture is combined.

9. Pour into prepared dish; sprinkle with remaining cheese.

10. Preheat oven to 350°; bake for 25-30 minutes, until puffed, golden, and set in the center; let rest for 10 minutes before serving.

11. Note—after step 9, may cover and refrigerate for up to 2 days or freeze for up to 1 month; when ready to use, defrost in the refrigerator overnight, let casserole come to room temperature for about 30 minutes, then bake as directed.

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