"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Hearty Breakfast Egg Bake Recipe

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This recipe for Hearty Breakfast Egg Bake, by , is from Shelia Renee's Southern Touch, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelia Yeary

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 lbs. bulk pork sausage
3 cups frozen shredded hash brown potatoes, thawed
2 cups (8 oz.) shredded cheddar cheese
8 eggs
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
3/4 cup evaporated milk

Directions:
Directions:
Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13 in. x 9 in. x 2 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 near the center comes out clean. Let stand for 10 minutes before cutting.

Number Of Servings:
Number Of Servings:
8

 

 

 

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