Diced Potato Breakfast Casserole

 Diced Potato Breakfast Casserole

1 lb. spicy breakfast sausage 

1 onion

7 eggs

1/2 c. milk

20 oz. bag frozen diced hashbrown potatoes

8 oz. shredded Cheddar cheese

Salt and pepper to taste

Preheat oven to 350 degrees.  Spray a 9” x 13” casserole dish with non-stick spray.  Peel and chop the onion.

Brown the sausage in a large skillet.  Add the chopped onions and cook until soft.

In a large mixing bowl, whisk the eggs and milk together.  Add the  frozen hashbrown potatoes and 1/2 of the cheese to the bowl,  Stir together.  Add the sausage/onion mixture; mix together and season with salt and pepper to taste.  Reserve the remaining cheese to topping the casserole.  Pour the mixture into the baking dish.

Bake for 35-45 minutes.  Remove from the oven and top with the reserved cheese.  Return to the oven for 8 minutes.  Take out of the oven.  Let rest for 5 minutes.  Cut into squares and serve.