Ingredients
1
package (16 oz) bulk hot pork sausage
10
eggs
1 1/2
cups milk
2
teaspoons Dijon mustard
1/4
teaspoon ground pepper
1
bag (20 oz) refrigerated O’Brien hash browns (about 4 1/2 cups)
1 1/2
cups shredded sharp Cheddar cheese (6 oz)
Preparation
Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, cook sausage over medium heat 5 to 7 minutes or until no longer pink; drain.
In large bowl, beat eggs, milk, Dijon mustard and pepper with whisk until mixed well. Stir in hash browns, 1 cup of the cheese and the cooked sausage. Pour mixture in baking dish; cover and refrigerate at least 8 hours but no longer than 12 hours.
Heat oven to 350°F. Remove dish from refrigerator, uncover and top with remaining 1/2 cup cheese. Bake 45 to 55 minutes or until center is just set. Cool 10 minutes before serving.
