Ingredients
1-1/2 pounds bulk pork sausage3 cups frozen shredded hash brown potatoes, thawed2 cups shredded cheddar cheese8 large eggs, lightly beaten1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted3/4 cup evaporated milk
Preparation
Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with hash browns and cheese.
In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
