Sausage and Egg Casserole

Sausage and Egg Casserole

•4 C frozen shredded hashbrowns
•2 C shredded cheddar
•1 lb (cooked) breakfast sausage, I use the hot sausage because we like a little zoomph in our food
•1/2 C green onion, chopped
•8 eggs, beaten
•2 (12 oz) cans evaporated milk
•1/2 to 1 tsp pepper
•1/2 tsp salt
1.Arrange hashbrowns in an even layer in the bottom of a greased 9X13 pan
2.Sprinkle with cheese, sausage and green onion: set aside
3.Combine eggs, milk, salt and pepper: blend well
4.Pour over hashbrown mixture, cover and refrigerate for several hours, or overnight
5.Bake, uncovered at 350 degrees until the center is set: 40 to 50 minutes if chilled. 50 to 60 minutes if chilled overnight.