EASTER EGG BREAKFAST CASSEROLE (what to do with all those left over hard-boiled Easter Eggs!)

1 (26-oz) bag frozen Hash Brown Potatoes                                             1 can Cream of Mushroom Soup

1 (16-oz) pkg. Jimmie Dean Regular Sausage                                           Milk

½  Onion, chopped                                                                                 Cheddar Cheese, grated

10  Hard Boiled Eggs, peeled and chopped  (or use 12 scrambled eggs)


*In buttered 9×13 pan, spread potatoes evenly on bottom.  Brown sausage and onion in skillet; drain grease.  Layer sausage/onion over potatoes.  Next, layer eggs over the sausage/onion.

*Pour soup into measuring cup, and blend in enough milk to make 2 cups of soup/milk mixture.  Pour this over egg layer, poking it down a little with a spoon.

*Bake at 400* for 50 min. until heated through and slightly browned.  Remove from oven, and sprinkle with cheese.  Return to oven for 2-3 min. until cheese is melted.  Serve with ketchup, and watch it disappear!


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