Hashbrown Breakfast Casserole

I will have to make this again soon and add a picture but today one of my friends was asking about what to feed 10 teenage boys and after a bit of discussion this popped into my mind and I figured I'd share the recipe here.

I got this recipe from one of the ladies I went to church with in Texas and now it's one of our go to casseroles when I need to take a breakfast dish to an event.  I love that you can prep it ahead of time and bake the morning of.

Hashbrown Breakfast Casserole

1 pkg tater tots or frozen hashbrowns.
8 eggs
1 (15 oz) can evaporated milk
1 small package sausage/ham/bacon
2 cups shredded cheddar cheese
1 tsp ground mustard
1 tsp salt
1/2 c. chopped onion
1/2 c. chopped green pepper

Brown sausage (or any other meat you are using), drain and remove grease.  Butter or spray a 9x13 casserole dish.  Set aside.  Place tator tots in large skillet with about 1 Tablespoon of oil.  Heat the tots all the way through and break the apart with a spatula.  (You don't have to heat them up but I like the consistency better when I do).  Distribute the evenly on the bottom of your casserole dish.  Sprinkle meat with onions and peppers  over potatoes.  In a separate bowl, crack the eggs and whisk until blended.  Add the milk, salt, pepper and dry mustard; beat well.  Pour over potatoes.  Sprinkle with cheese.  Cover with foil and refrigerate overnight.  Bake at 350 degrees for 45-60 minutes until eggs are set.  Leave uncovered for last 10-15 minutes of baking.

*You can add whatever you want, mushrooms would add a nice taste.  Serve with salsa or ketchup.