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Hearty Breakfast Egg Bake Recipe

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This recipe for Hearty Breakfast Egg Bake is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ lbs bulk pork sausage
3 cups frozen shredded hash brown potatoes, thawed
2 cups (8 oz) shredded cheddar cheese
8 eggs
1 can condensed cream of mushroom soup
¾ cup evaporated milk
Directions:
Directions:
Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 9x13 inch 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.
Personal Notes:
Personal Notes:
I have used milk in place of the evaporated milk and it works fine.

 

 

 

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