1 package Frozen French Fries (2 1bs), or Hash Browns, thawed & cut into cubes
10 breakfast sausage links, cooked and cut/chopped small
1/2 (med/large) onion, chopped, lightly sautee'd
2 cups (or more) cheddar cheese, grated
6-8 whole large eggs, beaten/whisked
1 Rotel 10 oz can, Original (optional)
1/2 cup milk
Sea Salt
Pepper
Onion & garlic powder
Basil
Chives
Butter or EVOO or Butter flavor oil spray
Preheat oven to 350 degrees. Grease a 2 qt, 13x9 baking dish. Place the potatoes on bottom of dish.
Sautee' chopped onion in skillet. If sausage is not already cooked, cut up and cook with onions. Crumble the sausage. Drain any fat.
Whisk together eggs and 1/2 milk. Add powdered garlic and onion, salt, pepper, whisk and then pour over potatoes.
Layer with half the cheddar cheese. Spread Rotel evenly over top of potatoes. Then evenly distribute the sausage and rest of cheese.
Cover with aluminum foil.
Bake in preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted in the center comes out clean, about 10 min. Let stand 5 min before serving.
For added creaminess, make some sunny side up eggs in skillet and place ontop of casserole. When cut into, it should be nice and runny. May also serve with ketchup, some salsa, sour cream & avocados.
If you decide to put extra eggs ontop, I recommend cooking in skillet seperately from casserole. I tried to bake it ontop in the oven but the eggs got way too over cooked. Its easier to keep track of the eggs' cooking in the skillet.
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