THERE WE GROW

I absolutely love this breakfast casserole since you can put it together the night before and pop it in the oven in the morning. Since we have chickens now I like to have several recipes that use lots of eggs at hand for when we have an over abundance of eggs. This one is perfect for breakfast or brunch meetings and especially Christmas morning 🙂

1 16 ounce package breakfast sausage
12 eggs
1 10.75oz can of cream of mushroom or cream of chicken soup
1 1/4 c milk
1 32oz package of Ore Ida potatoes with onion and peppers
salt pepper and/or seasoning of your choice
1 1/2 c shredded cheddar
*I prefer to use a little more egg and less potato to make it lower carb and lower in nightshade plants(tomatoes, white potatoes, eggplant, peppers) which my body isn’t a huge fan of.

Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.