Go Back

My Momma's Breakfast Casserole

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 1 lb breakfast sausage, browned
  • 2 cups frozen hashbrowns
  • 1 can cream of celery soup
  • 2/3 cup milk
  • 4 eggs beaten
  • 1 cup cubed Velveeta

Method
 

  1. Oil a 9x13 pan
  2. Layer hashbrowns and 2/3 of the cubed Velveeta on the bottom of the pan
  3. Top with the cooked breakfast sausage
  4. Combine the soup, milk and eggs.
  5. Pour the eggs mixture over the sausage
  6. Top with the remaining 1/3 of Velveeta
  7. Bake at 350 degrees for about 40 minutes

Notes

This is a great recipe to make the night before, refrigerate and cook the next morning.