"This breakfast casserole would be great any day of the week and you can prepare them ahead of time while spending more time with family and friends."
Ingredients
1 package al fresco Chicken Sausage
20 ounce package shredded hash browns
3/4 cup shredded parmesan cheese
10.5 ounce can cream of mushroom soup
10 ounce can diced tomatoes with green chilies
6 large eggs
1/2 cup whole milk
Salt and pepper to taste
Optional: dried oregano
Directions:
- 1Preheat oven to 375°F. Heat a skillet over medium heat. Heat chicken sausage for 6 minutes stirring occasionally until golden brown. Remove and set aside to cool. Cut into 1/2" slices.
- 2Spray a casserole dish with non-stick spray. Pour in the hash browns and spread out evenly. Top with 1/2 cup of the shredded parmesan cheese.
- 3In a large bowl combine cream of mushroom soup, diced tomatoes, eggs and whole milk. Then stir in the chicken sausage. Pour mixture over the hash browns. Bake in the oven for 30 minutes. Remove and top with remaining cheese and broil for 1 minute.
