Hearty Breakfast Egg Bake |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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âI always fix this casserole ahead when overnight guests are visiting, so I have more time to spend with them. Then, I simply add some toast or biscuits and fresh fruit for a complete meal that everyone loves. It also reheats well.â Pamela Norris - Fenton, Missouri Ingredients:
1-1/2 pounds bulk pork sausage |
3 cups frozen shredded hash brown potatoes, thawed |
2 cups (8 ounces) shredded cheddar cheese |
8 eggs, lightly beaten |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
3/4 cup evaporated milk |
Directions:
1. Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with hash browns and cheese.
2. In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.
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