Hearty Breakfast Egg Bake
"I always fix this casserole ahead when overnight guests are visiting, so I have more time to spend with them. Then, I simply add some toast or biscuits and fresh fruit for a complete meal that everyone loves. It also reheats well. — Pamela Norris, Fenton, Missouri..."
INGREDIENTS
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1-1/2 pounds bulk pork sausage
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3 cups frozen shredded hash brown potatoes, thawed
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2 cups shredded cheddar cheese
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8 large eggs, lightly beaten
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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3/4 cup evaporated milk
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