Egg/Sausage Breakfast Casserole

Egg/sausage Breakfast Casserole

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Theresa Keating


I have a house full of men and boys, so breakfast around our home is big! I love creating new recipes, and this is one my hearty favorites!


★★★★★ 1 vote

30 Min
40 Min


  • 12
  • 1 can(s)
    evaporated milk
  • 1 or 2 can(s)
    cream of mushroom soup--
  • dash
    dry mustard
  • dash
  • dash
  • 1/4 c
  • 1 pkg
    breakfast sausage-browned
  • 1 pkg
    hash brown potatoes, frozen

How to Make Egg/Sausage Breakfast Casserole


  1. Preheat oven to 350
  2. Beat the eggs, and add evaporated milk, soup, dry mustard, salt, and pepper. Set aside.
  3. Line the bottom of a 9 x 13 pan with frozen hash browns. Top with browned sausage. Pour egg mixture over the hash browns and sausage. Place in oven and bake for approximately 40 minutes. Check by placing a knife in baked casserole. When knife comes out clean, casserole is done.

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