Make a cheesy hashbrown casserole by layering cooked hash browns, sausage and bread cubes in a casserole dish, adding a milk and egg mixture, and topping with cheese. Paula Deen's recipe on FoodNetwork.com calls for cheddar and Parmesan cheese and takes about an hour and 15 minutes to prepare.
Preheat an oven to 350 degrees F and grease a 13 by 9-inch casserole dish with cooking spray. In a large frying pan set over medium-high heat, sauté a small chopped yellow onion with 3 tablespoons of butter until soft. Add 4 cups of frozen shredded hash browns and break apart with a spoon. Continue to sauté for about five minutes until soft.
In a separate frying pan, cook 1 pound of sausage and break apart any large clumps. Once cooked, remove the sausage and reserve. Combine 2 1/4 cups of whole milk with 8 large eggs, a teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of grated nutmeg and 2 tablespoons of Dijon mustard. Whisk lightly to combine.
Spread the hash brown and onion mixture into the bottom of the casserole dish, layer 8 cups of French or Italian bread with the crusts removed and cut into cubes over the top of the potatoes, then layer the sausage on top of the bread. Pour the milk and egg mixture over the sausage, spread 2 cups of freshly grated Parmesan on top, then spread 2 cups of grated cheddar. Bake uncovered for 45 to 50 minutes until golden brown.