This is a great dish for a brunch. It’s like hash browns with sausage gravy.
Sausage and Potato Breakfast Casserole
8 oz. chopped broccoli
1 lb. Bulk Breakfast Sausage
2 Tablespoon All Purpose Flour
¾ teaspoon garlic powder
1 Tablespoon dried onion
1 ½ cups Whole Milk
1 1- lb. Package Frozen Shredded Hash Brown Potatoes
1 ½ cups Grated Sharp Cheddar Cheese
salt and pepper
Preheat oven to 350°F. Grease 9″ x 9″ x 2″ glass baking dish.
If using fresh broccoli, steam or boil for 4 minutes. Rinse with cold water and drain well. If using frozen broccoli, thaw completely.
Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon. Mix in flour, garlic power, and dried onion. Stir in milk. Cook until mixture thickens and comes to boil, stirring to scrape up browned bits on the pan. Remove from heat.
Arrange potatoes in prepared dish. Top with broccoli. Sprinkle lightly with salt and pepper. Cover with 1 cup cheese, then the sausage mixture.
Bake casserole for 50 minutes. Top with remaining ½ cup cheese. Return to the oven to melt cheese and finish cooking, about 10 minutes.