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Hashbrown Breakfast Casserole Recipe


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     Hashbrown Breakfast Casserole

Category   Breakfast - Brunch
Sub Category   None

16 oz hashbrowns, defrosted
1 pound breakfast sausage
2 cups shredded Cheddar cheese
6 eggs
1/2 cup milk or cream
1 tsp salt
1/2 tsp black pepper

Preheat oven to 350. Brown sausage in skillet. Layer defrosted hash brown in greased 7x11 or 9x9 casserole dish. Layer sausage over hash browns. Sprinkle cheese over top. Mix together eggs, salt, pepper, and milk. Pour on top. Bake 40 minutes.
For Instant Pot- halve the ingredients and layer in greased 7 inch cake pan. Don't thaw frozen hash browns and use precooked sausage crumbles or patties. Cover pan with foil. Put 1 1/2 cups of water in Instant Pot bowl and put cake pan on top of trivet. Manual cook 20 minutes, naturally release for 5 minutes then quick release.

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