Hearty Breakfast Egg Bake

Ingredients

• 1 1/2 lbs bulk pork sausage
• 3 cups frozen hash browns, thawed
• 2 cups shredded cheddar cheese
• 8 large eggs, lightly beaten
• 1 (10 3/4 ounce) can cream of mushroom soup
• 3/4 cup evaporated milk

Instructions

1. Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with hash browns and cheese.
2. In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.