Sausage & Cheese Hash Brown Breakfast Bake


1 pound ground Breakfast Sausage
1  medium onion, diced (1 cup)
1/2  cup flour
3  cups milk
2  teaspoons Frank's Hot Sauce 
4  cups Sharp Colby Jack Cheese, divided
4  cups frozen Hash Brown Potatoes, thawed (12 ounces)
10 eggs, beaten
1   teaspoon salt
1/2  teaspoon pepper

1. In a large skillet brown the ground sausage and onion over medium heat, until cooked through, drain.

2.  Add the flour to the sausage and continue cooking for 2 minutes, stirring constantly. Slowly add the milk and bring the mixture to a boil. Reduce the heat and let simmer for a minute or two until thickened, make sure to scrape any brown bits from the bottom of the pan.

3.  Remove from the heat and add the Frank's hot sauce and 2 cups of the cheese. Stir until melted and set aside to cool for about 5 minutes.  Add the hash browns, beaten eggs, salt and pepper. If your skillet is not big enough to add in the hash browns and eggs, transfer to a large bowl and mix well.

4.  Pour the mixture into a lightly greased 9 x 13" Pyrex dish. Top with the remaining 2 cups of cheese. Bake in a 350 degree oven for 30-40 minutes. Let stand 5 minutes before serving.

*It is great if you want to make ahead and refrigerate over night.