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!