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Breakfast Casserole Recipe

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This recipe for Breakfast Casserole is from The Dyer Family Cookbook, 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:  
1 package (16 oz) bulk hot pork sausage 10 eggs

1 1/2 cups milk

2 teaspoons Dijon mustard

1/4 teaspoon ground pepper

1 bag (20 oz) refrigerated O’Brien hash browns (about 4 1/2 cups)

1 1/2 cups shredded sharp Cheddar cheese (6 oz)
Directions:
Directions:
Spray 13x9-inch (3-quart) baking dish with cooking spray.

In 8-inch skillet, cook sausage over medium heat 5 to 7 minutes or until no longer pink; drain.

In large bowl, beat eggs, milk, Dijon mustard and pepper with whisk until mixed well.

Stir in hash browns, 1 cup of the cheese and the cooked sausage.

Pour mixture in baking dish; cover and refrigerate at least 8 hours but no longer than 12 hours.

Heat oven to 350°F. Remove dish from refrigerator, uncover and top with remaining 1/2 cup cheese.

Bake 45 to 55 minutes or until center is just set.

Cool 10 minutes before serving.

 

 

 

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