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.

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