Egg Casserole that’s not too Mushy
Quick and easy overnight egg casserole perfect for Christmas morning or when you have company. Made with sausage, hash browns, and farm fresh eggs, this egg bake is always a hit!
Servings: 12 servings
Ingredients
- 1 pound regular sausage
- 6 eggs
- 1 1/4 cup milk
- 1 teaspoon Redmond's REAL salt
- 1/2 teaspoon pepper
- 2 - 3 cups grated cheddar cheese
Instructions
- Cook the sausage in an oven proof pan and drain the fat.
- Combine the eggs, milk, salt, and pepper, and whisk well.
- When the sausage is cooked, cover with the frozen potatoes, add 2 cups cheese, then pour the egg mixture on top. Stir well.
- Cover the casserole and place in the fridge over night to cook in the morning.
- Preheat the oven to 350 the morning you want to bake it.
- Before you bake, add an additional cup shredded cheese, if desired.
- Bake for 35-45 minutes.
- Or, cook it immediately and enjoy!
Nutrition
Serving: 1g | Calories: 429kcal | Carbohydrates: 12g | Protein: 22g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 928mg | Fiber: 1g | Sugar: 1g