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Breakfast Egg and Sausage Casserole Recipe

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This recipe for Breakfast Egg and Sausage Casserole, by , is from The Anderson/Tarpley Family Cookbook Project, 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!

Debbie Anderson


2 pound package frozen hash browns, thawed
1 pounds pork sausage...I like Jimmy Dean's Regular
2 cups grated cheese
1 dozen eggs
2 cups milk
1 teaspoon dry mustard
1 can cream of mushroom soup

Grease 9 x 13 pan.

Put thawed hash browns in pan.

Brown and drain sausage and sprinkle over hash browns.

Grate cheese and sprinkle over sausage.

Beat eggs with cups milk, add dry mustard.

Pour over cheese.

Mix 1 can cream of mushroom soup and cup milk. Pour over all.

Cover and refrigerate overnight.

Cook 1 hour and 30 minutes at 325, uncovered.

Personal Notes:
Personal Notes:
This is a Thanksgiving Day, post Turkey Trot breakfast, favorite.




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