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Friday, March 25, 2011

Sausage and Egg Casserole

Source:  A Southern Fairytale
  • 4 C frozen shredded hash browns
  • 2 C shredded cheddar
  • 1 lb (cooked) breakfast sausage, I use the hot sausage because we like a little zoomph in our food
  • 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
  1. Arrange hash browns in an even layer in the bottom of a greased 9X13 pan
  2. Sprinkle with cheese, sausage and green onion: set aside
  3. Combine eggs, milk, salt and pepper: blend well
  4. Pour over hash brown mixture, cover and refrigerate for several hours, or overnight
  5. 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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