Sausage and Egg Casserole
- 4 C frozen shredded hashbrowns
- 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
- 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.
