Ingredients
- ½ pound bulk pork sausage
- 2 (12 ounce) packages frozen pre-cooked hash brown patties, thawed
- ½ pound diced fully cooked ham
- 2 cups shredded Monterey Jack cheese
- 2 teaspoons dry mustard
- 1 ½ teaspoons onion powder
- 12 large eggs
- 1 ½ cups evaporated milk
- ½ cup half-and-half
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup shredded sharp Cheddar cheese, or more to taste
Why This Recipe Is So Loved
Cooking Techniques
- Let the casserole sit for at least 30 minutes before baking to allow the flavors to meld.
- If you want a lighter version, swap sausage for turkey sausage or add more veggies.
Step 1
Heat a large skillet over medium-high heat. Cook the sausage, breaking it up with a spoon, until it’s nicely browned and crumbly—this usually takes about 5 to 7 minutes. Once done, take it off the heat and let it cool for a few minutes. Then, transfer the sausage to a big bowl.
Step 2
Add the hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to the sausage. Give everything a good mix so it’s all combined. Spread this mixture loosely into a greased 9x13-inch baking dish.
Step 3
In a separate bowl, whisk together the eggs, evaporated milk, half-and-half, salt, and pepper until smooth. Pour this evenly over the hash brown and sausage mixture. Cover the dish tightly with foil and pop it in the fridge for at least 8 hours, or overnight.
Step 4
When you’re ready to bake, take the dish out of the fridge about 30 minutes beforehand to let it come closer to room temperature. Sprinkle the Cheddar cheese on top and cover it again.
Step 5
Preheat your oven to 350°F. Bake the casserole covered for 45 minutes, then remove the foil and bake for another 15 to 20 minutes until the cheese is bubbly and golden. Let it sit for about 10 minutes before slicing and serving—it helps everything set up nicely.
