Simple Sausage and Egg Casserole

Here is an easy recipe that I adapted from a few others I found online and in cookbooks.  Add toast, biscuits or some homemade pastries, and maybe a bowl of fruit, and you have a simple weekend breakfast or brunch.  It can be made in the morning or the night before.

Simple Sausage and Egg Casserole

1 pound pork breakfast sausage
3-4 large potatoes
8 eggs
1-1/2 cups milk
1 teaspoon seasoned salt or seasoning blend of choice
1/4 teaspoon ground black pepper
1 Tablespoon snipped fresh parsley (or 1/2 teaspoon dry parsley flakes)
1 cup shredded cheese of your choice

Meanwhile, crumble and brown sausage in a large pan or skillet.  Drain; rinse if desired.  Spread cooked sausage in bottom of 9 x 13 baking dish that has been sprayed lightly with non-stick spray.

Peel potatoes and cut into 3/8" dice.  Bring to a boil in salted water and let boil about 1 minute.  Drain, then spread over sausage in pan.  Alternately, use a package of frozen chunky hash browns. Set pan aside to allow sausage and potatoes to cool.

In large bowl, combine eggs, milk, seasoned salt, pepper and parsley.  Beat until well combined.  Pour mixture over cooled potatoes and sausage.

To bake immediately, heat oven to 350°F.  Sprinkle casserole with cheese and bake for 20-25 minutes or until knife inserted in center comes out clean.

To make ahead, cover sausage, potatoes and egg mixture, then refrigerate overnight.  When ready to bake, heat oven to 350°F.  Uncover casserole and sprinkle top with shredded cheese.  Bake uncovered for 40-45 minutes or until knife inserted in center comes out clean.

Makes about 8 servings.