Sausage Potato Breakfast Casserole.

This can be made the night before. Just take it out of the fridge a 1/2 hour before cooking. You can also tweek it to your own personal taste by adding 1/2 cup chopped onions and/or a can or two of mild green chiles. Plus a little salt and pepper to your liking.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1 1⁄2 bulk pork sausage (mild or spicy)
• 3  cups frozen shredded hash browns, thawed
• 2  cups  shredded cheddar cheese
• 8  eggs, lightly beaten
• 1 (10 3/4ounce) can  cream of mushroom soup, undiluted
• 3⁄4 cup  whole milk (can use cream)

Directions

1. Cook and crumble sausage in large skillet until no pink remains; drain fat.
2. Transfer sausage to a greased 9X13 inch baking pan, add shredded potatoes and cheese on top.
3. In a large bowl whisk remaining ingredients; pour over top; cover and refrigerate overnight.
4. Remove from refrigerator at least 30 minutes prior to baking.
5. Bake uncovered at 350 degrees for about 45-50 minutes, or until a knife is inserted in the middle and comes out clean.
6. Let stand 10 minutes before serving.