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Hearty Breakfast Casserole

  • 1 pkg, hash browns, frozen or refrigerated
  • 10 eggs
  • 1 lb. sausage, cooked and drained
  • 1 -1/2 c. sour cream
  • 1 large can of sliced mushrooms, drained
  • 1 bunch of green onions, chopped
  • 2 TBSP butter
  • 2 c. cheddar cheese, shredded

Preheat oven to 350 degrees. If hash browns are frozen you will get a little water in the bottom of the casserole dish so we usually thaw the hash browns and sauté them for a few minutes to get the water out of the hash browns.

Spread partially cooked hash browns into the bottom of a 9 x 13 pan. Scramble eggs to a soft stage. Layer eggs over hash browns. Brown and drain sausage and stir in sour cream with sausage and spread over eggs. Saute mushrooms and green onions in butter. Spread over sausage mixture. Top with cheddar cheese and cover with foil. Bake 15 minutes and then uncover and bake another 15 minutes. *Optional

Jay Forness covers education, county government and community events for The Cash-Book Journal. He graduated from Southeast Missouri State University with a degree in multimedia journalism and has lived in Jackson for the past five years. He can be reached at

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