Sausage Hashbrown Breakfast Bake

Serves: 6
Total Calories: 459


3 1/2 cups frozen shredded hash brown potatoes
1 pound sausage browned and drained
1 cup grated Cheddar cheese
6 eggs beaten
3/4 cup milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon black pepper


Spread hash browns into bottom of a greased 9 x 13-inch pan. Sprinkle cooked sausage and cheese over top.

In a bowl, combine eggs, milk, dry mustard, salt, and pepper. Pour egg mixture evenly over sausage and hash browns. Cover and refrigerate 2 hours or overnight.

Remove from refrigerator 20 minutes before baking and preheat oven to 350 degrees. Cover and bake 30 minutes. Uncover and bake 5–8 minutes more, or until center is set. Makes 6–8 servings.

Nutritional Facts:

Serves: 6
Total Calories: 459
Calories from Fat: 339

This Sausage Hashbrown Breakfast Bake recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.

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