You can thank my mom for this one! Its easy and can even be prepared the night before and refrigerated! It heats up really easily once it is cooked...for leftovers. (Which there are NEVER any of around here!) Feel free to play around with the meats! It also tastes great with cubed ham or turkey breakfast sausage! :)
1 lb. breakfast sausage
1 bag hash browns
1 can cream of mushroom or cream of chicken soup
1 cup sour cream
9 eggs + enough milk as you would use to make scrambled eggs
1 12 oz pkg of cheddar cheese
salsa (the amount is your choice)
Salt and pepper to taste
Cook the breakfast sausage and crumble
Layer the hashbrowns on the bottom of the casserole
Put crumbled sausage on top of hash browns
Mix the soup, sour cream, salsa and scrambled egg mixture together.
Pour over hashbrowns and sausage
sprinkle cheddar cheese on top
Bake at 350-375 for 45 mins.
Casserole is done when middle is set.
Makes a 9X11 casserole... you can freeze it after it is baked.
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