Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Brown the Sausage in a skillet over medium heat, draining off any excess grease. Set aside.
In a large bowl, combine the cubed Bread, thawed Hash Browns, browned Sausage, 1 cup of Cheddar Cheese, 1/4 cup of Monterey Jack Cheese, and Green Onions.
In a separate bowl, whisk together the Eggs, Milk, Dijon Mustard, Garlic Powder, Salt, and Pepper.
Pour the egg mixture over the bread and sausage mixture, ensuring everything is evenly coated. Let stand for 15 minutes to allow the bread and hash browns to absorb the liquid.
Sprinkle the remaining 1 cup of Cheddar Cheese and 1/4 cup of Monterey Jack Cheese over the top.
Bake for 50-60 minutes, or until golden brown and set.
Ingredients
8
1 lb450 gHot Breakfast Sausage-bulk
2 cups280 gFrozen Shredded Hash Browns-thawed
2 cups225 gShredded Sharp Cheddar Cheese
1/2 cup60 gShredded Monterey Jack Cheese
1/4 cup30 gGreen Onions-sliced
8200 gLarge Eggs
2 cups480 mLWhole Milk
1 tsp5 mLDijon Mustard
1/2 tsp2.5 mLGarlic Powder
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
4120 gSourdough Bread-cubed
Equipment
9x13 inch baking dish
Large skillet
Large bowl
Whisk
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Brown the Sausage in a skillet over medium heat, draining off any excess grease. Set aside.
In a large bowl, combine the cubed Bread, thawed Hash Browns, browned Sausage, 1 cup of Cheddar Cheese, 1/4 cup of Monterey Jack Cheese, and Green Onions.
In a separate bowl, whisk together the Eggs, Milk, Dijon Mustard, Garlic Powder, Salt, and Pepper.
Pour the egg mixture over the bread and sausage mixture, ensuring everything is evenly coated. Let stand for 15 minutes to allow the bread and hash browns to absorb the liquid.
Sprinkle the remaining 1 cup of Cheddar Cheese and 1/4 cup of Monterey Jack Cheese over the top.
Bake for 50-60 minutes, or until golden brown and set.
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