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Grandma's Breakfast Bake

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Member since 2007

Serves | Prep Time | Cook Time


1 6oz package onion and carlic salad croutons
2 cups shredded sharp cheddar cheese
1 1/2 cups cubed fulled cooked sausage
4 eggs
2 3/4 cups milk divided
3/4 tsp ground mustard
1 can condensed cream of mushrrom soup undiluted
1 package (26 oz) frozen shredded hash brown potatoes thawed
1/2 tsp paprika
1/4 tsp pepper

Place croutons in a greased 3 qt. baking dish. sprinkle with cheese and sausage. In a large bowl whisk the eggs, 2 1/4 cups milk and mustard; pour over sausage and cheese. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. combine soup and remaining milk until blended; spread over casserole. Top with hash browns; sprinkle with paprika and pepper. Cover and bake at 350 degrees for 30 minutes. Uncover bake 35-40 minutes longer or until edges are browned. Let stand for 10 minutes befrore serving.

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