Egg Casserole

One of the things I have been wanting is my Grandma’s Egg Casserole. With being on a tight budget I could not seeing using a whole loaf of gluten free bread to make it. I was really happy when I saw that with my weekly grocery ads was a recipe printed by our local paper. Everything is the same as my Grandma’s except one ingredient- Hash browns instead of bread! My daughter loved this and kept asking for more helpings! Enjoy!

  • 3 1/2 cups frozen shredded hash brown
  • 1 pound browned sausage
  • 1 cup shredded Cheddar cheese
  • 6 eggs, beaten
  • 3/4 cup milk
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 1 1/2 tsp black pepper

Spread the hash browns into the bottom of a greased 9X13 in pan. Sprinkle cooked sausage and cheese over the top.

In a bowl, combine the eggs, milk, dry mustard, salt and pepper. Pour egg mixture evenly over sausage and has browns. Cover and refrigerate 2 hours-overnight. Remove from refrigerator 20 minutes before baking.

Preheat oven to 350. Cover with foil and bake for 30 minutes. Uncover and bake for 10-15 minutes or until center is set.

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4 thoughts on “Egg Casserole

  1. Kandi

    Sorry about that. The recipe is for 1 cup shredded cheddar. I was out of that so I used a taco blend for the above picture. Thank you for catching that. I have corrected the recipe.

    Reply

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