Another make-ahead brunch recipe for the holidays. With frozen hash browns, it is a quick dish to throw together that can be assembled up to 24 hours before you bake it. The most time cosuming part is browning the sausage. You can use egg beaters if you would like and I tend to add a little more cheese than the recipe calls for. Happy brunching!
Ingredients
3 1/2 cups frozen hash browns
1 pound sausage, browned and drained
1 cup grated cheddar cheese
6 eggs, beaten
3/4 cups milk
1 teaspoon dry mustard
1/2 teaspoon salt
1 1/2 teaspoons black pepper
Directions
Spread the hash browns into the bottom of a greased 9 x 13 pan. Sprinkle cooked sausage and cheese over top. Combine eggs, milk, dry mustard, salt, and pepper. Pour egg mixture evenly over sausage and hash browns. Cover and refig. 2 hours or overnight. Remove from refrig. 20 minutes before baking. Preheat oven to 350. Cover with alum. foil and bake for 30 min. Uncover and bake for 5-8 minutes more or until center is set.
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