In the Kitchen: Overnight casserole makes breakfast easy

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By Robin McDaniel
Blount Today

Pulling a casserole out of the refrigerator ready to bake is a real time saver, especially when there are visitors for breakfast.

This recipe should come in handy for a lot of readers, as it is easy to make, can be made the night before and popped into
the oven the next morning to bake.

The recipe comes from Amanda Horn, a co-worker and Financial Center Manager at the bank branch where I work. She has shared this breakfast casserole with us several times.

In addition to the convenience, there is the added plus of overnight guests awakening to the aroma of a hot breakfast baking in the oven. They will think you've been cooking all morning!

For the hash browns in this, I like to buy the ones in the dairy and egg section, not the frozen ones.

Breakfast Casserole

6 eggs
1 tsp salt
2 cups milk
2 lbs. sausage (hot or mild, whichever your family prefers)
1 pkg. hash browns
1 pkg.(8 oz.) sharp cheddar cheese

Beat eggs, milk and salt together. Crumble and brown sausage. In the bottom of a 9x13-inch baking dish, spread hash brown potatoes. Pour the egg mixture over the top and sprinkle sausage crumbles over this.

Top with cheddar cheese. Let sit in refrigerator several hours or overnight.

Bake at 350 degrees for 45 minutes to 1 hour or until cheese is lightly browned.

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