OVERNIGHT EGGY HASH BROWNS AND SAUSAGE CASSEROLE
6 tablespoons butter
1 large onion, chopped
1-pound frozen shredded hash browns, defrosted
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 red bell pepper, chopped
1-pound frozen pre-cooked breakfast sausage links, thawed and cut into 4 bite-size pieces each
1, 5.2 ounce package Boursin Garlic and Herb Soft Cheese
1 cup heavy cream
2 cups shredded cheddar cheese
2 tablespoons chopped parsley for garnish
Melt the butter in a large skillet over medium high heat and add the onions. Cook until soft and fragrant, about 2 minutes. Add the hash browns to the skillet and cook until potatoes begin to lightly brown, stirring occasionally, about 5 minutes. Add the red pepper, sausage, and ½ teaspoon each of the salt and pepper to the pan. Cook for another 8-10 minutes, stirring occasionally, until the hash browns are browned and crispy. Note – to get a great golden brown crisp on the potatoes, press them firmly into the bottom of the pan and let sear for 2-3 minutes at a time before mixing again.
Spread the hash brown and sausage mixture evenly in a 9” x 13” baking dish that has been coated with non-stick cooking spray. Let cool for 20 minutes. Crumble the Boursin cheese evenly over the top of the hash brown and sausage mixture.
Whisk the eggs with heavy cream, and remaining ½ teaspoon each of salt and pepper in a large bowl. Add the cheddar cheese to the eggs and pour the whole mixture over the top of the casserole. Make sure the cheese is evenly spread throughout the eggs. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees. Bake the casserole for 35-45 minutes until set in the middle. Cut into squares and garnish with parsley.