Hash Browns Breakfast Casserole

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Ingredients

  • For 11X15″ Pan,
  • Step One:
  • 4 1/4 C. croutons
  • 2 C. shredded cheese
  • 12 pre-cooked breakfast links, thawed and sliced in small 1/8″ pieces
  • 2 3/4 C. milk
  • 6 eggs
  • Step Two (just prior to baking):
  • 1 1/2 cans cream of mushroom soup
  • 3/4 C. milk
  • 1 regular size bag shredded hash browns, thawed
  • 3/4 C. shredded cheese
  • For 9X13″ Pan,
  • Step One:
  • 3 C. croutons
  • 1 1/2 C. shredded cheese
  • 8 links
  • 2 C. milk
  • 4 eggs
  • Step Two (just prior to baking):
  • 1 can soup
  • 1/2 C. milk
  • 3/4 bag hash browns
  • 1/2 C. shredded cheese

Directions

  • Step One: Spray inside of dish with cooking spray. Cover bottom of dish with croutons. Top with shredded cheese and sausage. Cover with mixture of milk and eggs (1 teaspoon dry mustard, optional). Cover and refrigerate overnight.
  • Step Two: Mix mushroom soup and milk; pour over refrigerated casserole ingredients. Cover with shredded hash brown potatoes. Cover with cheese. Bake for 1 hour at 325 °F or until cheese is golden brown. Let cool 5 to 10 minutes prior to serving.