Consider this our official vote to have breakfast for dinner at least once a week.

PJ had the idea to make some sort of breakfast casserole for dinner since we had to eat up some sausage we bought ASAP. We searched for the perfect casserole that had sausage, hash browns, and eggs, and after a few minutes, we think we found the closest thing to a perfect breakfast casserole as it gets.

We had all the ingredients (there’s only a few after all) and the recipe said it didn’t take long to put together/bake. Consider us sold. There’s something comforting and cozy about breakfast for dinner, isn’t there? Some days we don’t get out of our pajamas all day, so what we eat for breakfast might as well be what we eat for dinner anyway.

One way we always know for 100% certain that whatever we made was good is how many helpings the kiddos eat. We’re happy to report they all had 2 1/2 of this, so if it’s good enough for them, especially little sis (who has been so picky lately), then it should be good to go for the masses.

Here’s what you’re going to need:

Ingredients:

1 pound mild ground pork sausage
1 pound hot ground pork sausage
1 (30-ounce) package frozen hash browns
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup shredded Cheddar cheese
6 large eggs
2 cups milk
(we also fried some bacon and sprinkled bacon bits on top of the casserole to finish it off)

Directions:

Cook 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 13- x 9-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.