Categories: Breakfast
Ingredients
- 1-1/2 lbs. bulk pork sausage
- 3 C frozen shredded hash browns, thawed
- 2 C shredded cheddar cheese
- 8 eggs
- 1 can cream of mushroom soup, undiluted
- 3/4 C evaporated milk
Directions
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Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 9 × 13 pan. 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 center comes out clean. Let stand for 10 minutes before cutting.