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Breakfast Casserole


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  • 24 oz. Sausage
  • 2 c. Hashbrown Potatoes
  • 4 oz. Cheddar Cheese
  • 6 Eggs
  • 1 tsp. Dry Mustard
  • 1/4 c. Milk
  • 1 can (10 oz) Celery Soup



Step 1

On day ahead:
Brown Sausage, drain, blot with paper towels. Place Sausage in 13x9 Baking Dish.

Layer Potatoes and Cheese on top.

In medium bowl whisk Eggs, Mustard, Milk, and Soup. Pour over mixture.
Cover and Refrigerate overnight.

Bake casserole uncovered at 350º for 40-50.

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