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Easy Sausage Hashbrown Breakfast Casserole Recipe

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This recipe for Easy Sausage Hashbrown Breakfast Casserole, by , is from The Elgin Womens Service Club 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!

Tandi Cleveland


16 oz. frozen hashbrowns (defrosted)
1 lb. breakfast sausage (browned)
2 c. cheddar cheese (shredded)
6 eggs
1/2 c. milk
1 tsp. kosher salt
1/2 tsp. black pepper

Preheat oven to 350 degrees and brown sausage.
Layer defrosted hashbrowns in greased 7x11 or 9x9 casserole dish.
Layer the browned sausage over the hashbrowns.
Sprinkle cheese over top of the sausage and hashbrowns.
Mix together eggs and seasoning and milk and pour over the layers of hashbrowns, sausage and cheese.
Bake for 30-35 minutes or until eggs are set.

You can brown your hashbrowns first if you prefer the texture of crispy hashbrowns mixed with creamy eggs.
To make this casserole the night before serving: assemble as you would and then cover and refrigerate overnight. Add an extra 10-15 minutes to the total baking time.




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