Sherman Breakfast Casserole

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  • 12 eggs
  • 1 package(s) frozen hash browns
  • 1/2 cup(s) milk
  • 1 pound(s) breakfast sausage browned
  • 8 ounce(s) cheddar cheese shredded
  • 1/2 cup(s) buttter melted
  • Creole Seasoning


  1. Cover the bottom of a greased, 9x13 pan with hash browns and pour butter over top. Sprinkle breakfast sausage over hash browns. Blend eggs, milk and Creole Seasoning ( I use the HEB brand) and pour over all. Cover and bake at 325 for 45 minutes to 1 hour. Top with cheese and re-cover until cheese is melted. This casserole can be put together the night before baking, if need be.

  2. If you don’t need the gluten-free version, you replace milk and seasoning with 1 can of Cream of Chicken Soup. Also, I sometimes sprinkle the frozen “fajita vegetable mix” over the sausage before adding the egg mixture. Any kind of breakfast meat would be good in this.
September 2012

This recipe is a personal recipe added by ChristyR93 and has not been tested or endorsed by MyRecipes.

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