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1
Heat oven to 350F. Everything will get layered into a greased/buttered 9x13 baking dish. I just layer each item after it has completed cooking.
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2
Cook hashbrowns according to package directions and drain grease. Stir in onion and parsley and cook for a few additional minutes until the onion is translucent. Place in the baking dish.
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3
While the hashbrowns are cooking, brown the maple sausage, drain. Place in the baking dish on top of the potatoes.
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4
Prepare scrambled eggs and set aside. Do NOT place in the baking dish yet.
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5
Melt butter in a medium size saucepan. Add flour, salt and pepper. Add milk and cook until the sauce thickens - cook on medium temperature. Stir in sour cream and 1 cup of grated cheese and remove from heat.
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6
In your baking dish that has the hashbrowns and maple sausage, pour 1/2 of the sauce over the mixture. Cover that layer with scrambled eggs then pour remaining sauce over the top. At this point, I will take a spoon and make sure that the sauce is spread around and covering everything in the pan and in between the cracks. I just like the yummy goodness to get everywhere.
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7
Garnish with the remaining 1/2 cup shredded cheddar cheese and additional parsley if desired.
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8
Bake uncovered for 30 minutes.
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9
****I always double this recipe, still baking it in the same 9x13 pan. Also, all ingredients are previously cooked, so the baking process is to bind everything together and heat it through.
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10
Put this dish together the night before and refrigerate. Let it come to room temperature on the counter while the oven is heating in the morning, bake as directed and have a completely stress free breakfast ready for friends and family.
