This cheesy sausage and apple breakfast casserole layers hash browns, sharp cheddar, apples, and sausage for a sweet-savory bake perfect for feeding a crowd.
Using a paper towel, spread the butter around the bottom and sides of a 13 x 9-inch baking dish.
Scatter the potatoes evenly across the bottom of the dish. Sprinkle 1/2 cup of the cheddar evenly over the potatoes.
In a medium bowl, toss the apples with the cinnamon until evenly coated. Set aside.
In a large bowl, whisk together the eggs and milk until smooth. Break the sausage into bite-size pieces and add to the bowl with the eggs. Add the cinnamon-coated apples, 1 cup of the cheddar, salt, pepper, and onion powder. Mix everything together well with a silicone spatula.
Pour the filling into the pan over the potatoes and cheese and spread out evenly with the spatula. Sprinkle the remaining 1/2 cup cheddar on top. Bake the casserole until the cheese is melted and the edges are golden, 40 to 50 minutes. Let cool on a rack for 10 minutes before serving. Let leftovers cool completely, cover tightly, and refrigerate for up to 4 days. To freeze, cut the casserole into portions, wrap in aluminum foil, and freeze in a zip-top bag for up to a month. Unwrap and microwave 1 portion at a time until heated through. Love the recipe? Leave us stars and a comment below!