Monday, June 7, 2010

Breakfast Casserole

4 C frozen shredded hashbrowns

2 C shredded cheddar

1 lb (cooked) breakfast sausage

1/2 C green onion, chopped

8 eggs, beaten

2 (12 oz) cans evaporated milk

1/2 to 1 tsp pepper

1/2 tsp salt

Arrange hashbrowns in an even layer in the bottom of a greased 9X13 pan
Sprinkle with cheese, sausage and green onion: set aside
Combine eggs, milk, salt and pepper: blend well
Pour over hashbrown mixture, cover and refrigerate for several hours, or overnight
Bake, uncovered at 350 degrees until the center is set: 40 to 50 minutes if chilled. 50 to 60 minutes if chilled overnight.

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