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Scrambled Eggs & Hash Brown Casserole




Source of Recipe


Kitty


Recipe Introduction


This is our favorite Christmas morning breakfast. I like it because the eggs are cooked (scrambled) before going in, so all it needs is heated through before serving.



List of Ingredients




Scrambled Eggs, Sausage & Hash Brown Casserole

1 (28-ounce) package frozen O'Brien hash brown potatoes
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup butter
1 1/2 doz eggs slightly beaten (I use part eggbeaters)
1# roll sausage* (cooked and drained)
2 cups grated cheddar cheese, divided
1 can cream of mushroom soup
1 can (4 oz.) sliced mushrooms, drained, optional
1 cup evaporated milk



Recipe



In a large skillet, prepare hash browns according to package directions. Sprinkle with garlic salt and pepper. Transfer to a greased 2-1/2-qt.(9x13) baking dish**.
In same skillet, melt butter; add eggs. Scramble until barely cooked. Sprinkle cooked sausage over potatoes. Spoon cooked eggs over sausage. In a separate bowl, mix 1 cup grated cheese, soup, mushrooms and milk; pour over eggs. Cover and refrigerate up to two days before needed.
Bake, covered with foil, at 350° for 30-45 minutes, or until heated through. Remove foil; sprinkle remaining 1 cup cheese over top. Return to oven for 5 minutes or until cheese is melted.
*Can also substitute ham or bacon for the sausage.
**I use the deep foil pan. I think they are the 1/4 size steam table pan, approx. 9x12.