Cookin’ with THE CHRONICLE

This is a recipe that I cooked for my friends from Waynesboro, GA, last weekend. Just combine frozen hash brown potatoes with sausage, eggs, and cheese for a hearty, breakfast or brunch casserole that can be prepped ahead and baked the next morning. Sauté one large onion and one bell pepper in the pork drippings for extra flavor and color. You can make mini frittatas by cooking in 6-inch cast-iron skillets for 30 minutes at 375º. Top with sliced avocados, pico de gallo, and a dollop of sour cream and sprinkle with green onions.

Make-Ahead Breakfast Casserole

1 lb. mild ground pork sausage 1 lb. hot ground pork sausage 1 pkg. (30-oz.) frozen hashbrown potatoes 1½ tsp. salt, divided ½ tsp. pepper 1 cup shredded cheddar cheese 6 large eggs 2 cups milk

Toppings sliced avocado, pico de gallo,

sliced green onions, sour cream

Brown sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.

Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.

Stir together hash browns, sausage, and cheese. Pour into a lightly greased 9x13-inch baking dish.

Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.

Bake at 350° for 35 to 40 minutes.