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Breakfast Hashbrown Casserole Recipe

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This recipe for Breakfast Hashbrown Casserole, by , is from Suwanee Ward 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!

Amy Day


26 oz. hashed brown potatoes, frozen diced
1/2 cup butter
2 lbs. sausage
2 c shredded cheddar cheese
2 c shredded mozzarella cheese
10 eggs
1 cup milk
1/2 t. salt

1. Thaw hashbrowns and place in a 13x9 casserole dish.
2. Melt margarine and pour over hashbrowns.
3. Bake hashbrowns at 425 for 25 min.
4. While it's cooking, brown and drain sausage.
5. Place over hashbrowns.
6. Sprinkle cheeses on top.
7. Beat eggs, milk and salt and pour over cheese.
8. Bake at 350 for 40-45 min.
Note: Can do steps 1-5 the night before to save time. Cooking will be a little longer if cold.

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