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Breakfast Hashbrown Casserole Recipe


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     Breakfast Hashbrown Casserole

Category   Breakfast - Brunch
Sub Category   Gluten-Free

1 (26 oz) package frozen shredded hash browns
1/2 cup butter
2 pounds sausage (I use RB Rice tube style)
2 cups shredded cheddar cheese
2 cups mozzerella cheese
10 eggs
1 cup milk
1/2 tsp seasoned salt

Thaw hashbrowns and place in 9X13 pan. Melt butter and pour over hashbrowns. Bake at 425 for 25 minutes.
Place cooked, drained sausage over hashbrowns. Sprinkle cheeses on top (at this point you may refrigerate overnight before cooking).
Beat eggs, milk and salt. Pour over cheese. Bake at 350 for 40-45 minutes. Cooking time will need to be longer if it has been refrigerated. (If cold an hour to 1:10)

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