Overnight Country Sausage (or Bacon) and Hash Brown Casserole

By ctaubenheim

Ingredients

• 1 Package (16oz) Bulk (hot) Pork Sausage or Package of Bacon
• 10 Eggs
• 1 1/2 Cups Milk
• 2 Tsp Dijon Mustard
• 1/4 Tsp Ground Pepper
• 1 Bag (20oz) Refrigerated O'Brien Hashbrowns (about 4 1/2 Cups)
• 1 1/2 Cups Shredded Sharp Cheddar Cheese (6oz)

Preparation

Step 1

Spray 13x9 (3 qt) baking dish with cooking spray. In 8 inch skillet, cook sausage (bacon) over medium high heat until no longer pink; drain. In a large bowl, beat eggs, milk, Dijon mustard & pepper with whisk until mixed well. Stir in hash browns, 1 cup of the cheese & the cooked sausage (bacon broken up bacon). Pour mixture in baking dish; cover and refrigerate at least 8 hours but no longer than 12 hours. Heat oven to 350. Remove dish from refrigerator, uncover and top with remaining 1/2 cup cheese. Bake 45 to 55 minutes or until center is just set. Cool 10 minutes before serving.

Cal 350
Fat 22g
Chol 280mg
Carb 0