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Hearty Breakfast Egg Bake

Name: Hearty Breakfast Egg Bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings.
Ingredients: 1-1/2 pounds bulk pork sausage; 3 cups frozen shredded hash brown potatoes, thawed; 2 cups shredded cheddar cheese; 8 large eggs, lightly beaten; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 3/4 cup evaporated milk

I always fix this casserole ahead of time 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. This dish also reheats well. –Pamela Norris, Fenton, Missouri

Ingredients

1-1/2 pounds bulk pork sausage
3 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
8 large eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup evaporated milk

Directions

Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. 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° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 427 calories, 32g fat (15g saturated fat), 281mg cholesterol, 887mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 21g protein.

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