Breakfast Casserole

Spray a 9×13 pan with PAM.

Sprinkle 1 pound of cooked breakfast sausage over the bottom.

Spread 1 pound of cubed hashbrowns or O’Brian Potatoes over the sausage.

Beat 18 eggs. Pour over the hashbrowns and sausage.

Cover and refrigerate overnight. In the morning, take off the cover, place into the oven, and then turn the oven on to 350° so the casserole warms up with the oven. Bake for about 45 minutes. Make sure the egg is cooked in the center of the pan.

After the casserole is cooked, sprinkle on about 1 cup of shredded cheese and return to oven to melt. I sometimes use the broil option to even brown the cheese a little. Cool for about 10-15 minutes before serving. Serve with salsa, ketchup, tabasco…

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People have asked if this can be made and cooked immediately. I say yes, but I have never done that. HOWEVER, I have made these in muffin tins to make individuals to grab and go. When I do this, I make and bake them. I do not refrigerate them overnight. I bake them in a preheated 350° oven for about 20 minutes. Cool for about 5-10 minutes. Oh, I don’t always melt cheese on the casserole or muffin individuals either.