Ingredients:
1 1/2 pounds pork sausage (we just cut up sausage links)
3 cups frozen shredded hash browns, thawed
2 cups shredded cheddar cheese
8 eggs (we used 6 and it was fine - we ran out!!)
1 can (10 3/4 oz) condensed cream of mushroom soup
3/4 cup evaporated milk
Directions:
Crumble sausage into a large skillet. Cook over medium heat until no longer pink, drain. Transfer to a 13in x 9in baking dish. Sprinkle with hash browns and cheese. In a large bowl, whisk the remaining ingredients and pour over the top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
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