Breakfast Casserole
1 bag frozen Shredded Hash browns
1 lb Sausage Browned and crumbled or bacon crumbled or ham chopped
12 eggs
2 c. shredded cheese
Salt and pepper to taste
Optional
1/2 c. green pepper chopped
1/2 c. onion chopped
1 can mushrooms
Making it fresh: Option #1—Mix all ingredients together in a large bowl, pour in a 9×13 pan. Bake uncovered at 350 for 40 minutes.
Option #2—In a 9×13 pan layer hash browns, then sausage, veggies, mix eggs and cheese together and pour over top. Bake uncovered at 350 for 40 minutes.
Making it to Freeze: Option #1—Mix all ingredients together in a large bowl, pour in a 9×13 pan. Label and Freeze
Option #2—In a 9×13 pan layer hash browns, then sausage, veggies, mix eggs and cheese together and pour over top, label and freeze.
Baking from frozen: Thaw and bake uncovered for 40 minutes at 350, or until knife comes out clean.
If still frozen, bake uncovered at 375 for 1 ½ hours.