BRUNCH CASSEROLE

Here's my own variation on a recipe I found on the internet and then served at my Back to School Brunch two weeks ago. Very simple and easy meal and it made a mean dinner too!

4-6 cups frozen shredded hash browns
2 c. shredded Cheddar or Colby-Jack cheese
2 tbsp. chopped onion
1 lb. mild sausage
4 oz. fresh mushrooms, sliced (optional)
6 eggs
1 tsp. salt
1 tsp. pepper
2 c. milk
1 tsp. dry mustard

Brown and drain sausage. Set aside. Thaw potatoes and place 1/2 in bottom of 9x13 inch casserole (or 3 broken slices of bread may be substituted.) Add 1/2 of cheese and 1/2 of sausage and the mushrooms and repeat. Beat eggs, salt, pepper, chopped onions, mustard and milk. Pour liquid over top of potatoes and cheese. Cover and leave in refrigerator overnight. Bake, covered, at 350 degrees for 45 minutes. Let set for about ten minutes before serving. enjoy!