Monday, November 12, 2012

Sausage & Gravy Breakfast Casserole

So yummy!! I made this to sell in the cafe at our church to raise money for my husband and daughter's mission trip to Ninos de Mexico.


1 lb Spicy Breakfast Sausage
2 pkgs of Hashbrowns (raw) (I used 4 C dried from food storage...they work great)
1 stick butter, melted
4 C Cheddar Cheese
6 Eggs
1/2 tsp salt
2 C milk
1 can Cream of Mushroom Soup (Sub homemade...even better)


  1. Crumble and brown the ground sausage. Drain and discard excess grease.
  2. Preheat the oven to 350 degrees. 
  3. Spread hashbrowns into a 9x13 pan; pour melted butter over the top.  Sprinkle with salt.  Bake in oven for 10-12 minutes or until lightly golden brown. 
  4. Remove from oven, sprinkle the browned sausage and 3 C of shredded Cheddar cheese on top.
  5. Beat the eggs in a mixing bowl until smooth; add 2 cups of milk, 1 can of soup and whisk until evenly blended. Pour the egg mixture over the the top. Top with the last cup of shredded cheese.
  6. Bake in the preheated oven until firm and golden brown, about 1 - 1 1/2 hours.
  7. Can be prepared and refrigerated overnight.