Hearty Breakfast Egg Bake
This is my favorite breakfast casserole and has been my go to for many, many years! It is made the night before and all you have to do it bake it in the morning.
1 1/2 lbs. bulk sausage
3 cups frozen shredded or cubed hash brown potatoes, thawed
2 cups (8 oz.) shredded cheddar cheese
8 eggs
1 can (10 3/4 oz) cream of mushroom soup
3/4 cup evaporated milk
Crumble sausage into a skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 9x13 baking dish. Sprinkle with hash browns and cheese. In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
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