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 Easy To Love
Kitchen Tricks
- Let the casserole rest for 10 minutes after baking to make slicing easier.
- Cover tightly with foil when baking to prevent the top from browning too quickly.
Step 1
Warm a large skillet over medium-high heat. Cook the sausage, breaking it up as it browns and becomes crumbly, which should take about 5 to 7 minutes. Once done, take it off the heat and let it cool for a few minutes before transferring it to a big mixing bowl.
Step 2
Add the hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to the sausage, then give everything a good stir to combine. Spread this mixture loosely into a greased 9x13-inch baking dish. In a separate bowl, whisk together the eggs, evaporated milk, half-and-half, salt, and pepper until smooth. Pour this mixture evenly over the hash browns and sausage. Cover the dish with foil and pop it in the fridge for at least 8 hours or overnight.
Step 3
When you’re ready to bake, take the casserole out of the fridge about 30 minutes beforehand so it can come closer to room temperature. Sprinkle the Cheddar cheese on top and cover it again. Preheat your oven to 350°F (175°C). Bake the casserole for 45 minutes, then remove the foil and cook for another 15 to 20 minutes until the cheese is melted and bubbly. Let it sit for about 10 minutes before serving so it sets up nicely.
