Hashbrown Breakfast Casserole

Hashbrown Breakfast Casserole

I wanted to try something a little new and different so I took my "go to" breakfast casserole recipe and changed it up by replacing the whole wheat bread cubes with hashbrowns, and making a few other changes (the addition of dijon mustard was quite tasty!).  We both really liked this, and Jeremy said he liked it even better than the original.  You could easily use ham or bacon in place of the sausage, and add in any veggies (onions and peppers maybe) into the mix also.  This is one of those that is easy to make the night before, refrigerate overnight then pop in the oven the next morning.  And it is definitely a hearty breakfast for dinner for us also.

-1 (30 oz) bag frozen shredded hashbrowns, thawed
-1 lb turkey breakfast sausage, cooked and crumbled
-2 c shredded cheddar cheese
-10 eggs
-2 c skim milk
-1/2 tsp salt
-1/2 tsp pepper
-1 Tbsp dijon mustard

Combine hashbrowns, sausage, and cheddar in a medium bowl, stirring well.  Spread into a greased 13x9 pan.  In the same bowl, whisk together remaining ingredients and pour over potato mixture.  Bake at 350 45-60 minutes, until set and edges begin to brown.