Working Mom to Homemaker

Embracing The Change


th (16)

Yield: 6-8 servings
PREP: 15 minutes
BAKE: 55 minutes


1 lb (16 oz) hashed browns (thawed)
1 lb bulk sausage, cooked, drained, crumbled
1 cup grated cheddar cheese
8 eggs lightly beaten
2 cups milk
1 tsp dry mustard

8 slices of bread, cubed in place of potatoes
1 lb cooked, crumbled bacon; ham, cubed, in place of sausage
Monterrey Jack cheese, in place of cheddar cheese
Cream of mushroom soup mixed with ½ cup milk, in place of milk


1. Spray 9×13 pan with cooking spray
2. Layer hash-browns, sausage, and cheese in pan.
3. Combine eggs, milk and dry mustard and then pour over hash-browns, sausage and cheese mixture.
4. Cover and refrigerate over night.
5. In the morning, set out on counter for 30 minutes.
6. Bake in preheated 350`F oven for 55 mins
7. Cook long enough for eggs to set and vegetables to soften.


December 2, 2012 - Posted by | Breakfast, Breads & Muffins

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