Bryon's Breakfast Casserole by
This is great but be carefull eating it as it expands in your tummy for a nice warm fuzzy feeling
1 bag of frozen hash browns
mushrooms (canned or fresh)
3/4 lb. shredded cheddar cheese
1 lb. sausage (Jimmy Dean-mild0
1 lb. bacon
1 can cream of mushroom soup
bag of frozen hash browns
lb. shredded cheddar cheese
lb. sausage (Jimmy Dean-mild0
cream of mushroom soup
In a 9 x 12 (or larger) casserole dish, bake the hash browns for about 30 minutes at 400. When done, put the cheese on top of the potatoes. Cook the sausage and bacon in separate pans. When bacon is done, dice it up into small cubes. Put the cooked sausage and bacon on top of the cheese. Beat 4 eggs together with a mixer and pour on top. Add mushrooms. Add salt and pepper.
Let it set in the refrigerator overnight.
On cooking day, mix a can of soup with a can of milk and pour over casserole. Bake at 375 for 90 minutes. Let it sit out of the oven for about 10 minutes before cutting.