Dieter's Easy Sausage Hashbrown Breakfast Casserole (gluten-free!)

EASY SAUSAGE HASH BROWN BREAKFAST CASSEROLE

Original recipe (and adaptations) here.

An easy and adaptable breakfast casserole perfect for feeding a large crowd.

 Prep Time 10 minutes
 Cook Time 45 minutes
 Total Time 55 minutes

Ingredients
16 ounces frozen hashbrowns - defrosted (this is usually half a bag) Cubed or shredded are fine.
1 pound breakfast sausage browned
2 cups cheddar cheese shredded
6 eggs
1/2 cup milk or cream
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions
Preheat oven to 350 degrees and brown sausage.

Layer defrosted hash browns in greased 7x11 or 9x9 casserole dish.

Layer the browned sausage over the hashbrowns.

Sprinkle cheese over top the sausage and hashbrowns
Mix together the eggs with seasonings and milk and pour over the layers of hashbrowns, sausage and cheese
Bake for 30-35 minutes or until eggs are set.

Recipe Notes
You can brown your hashbrowns first if you prefer the texture of crispy hashbrowns mixed with creamy eggs.
To make this casserole the night before serving: assemble as you would up to step five and then cover and refrigerate overnight. Add an extra 10-15 minutes to the total baking time in the morning.