Hashbrown Breakfast Casserole

30  ounces		frozen hash browns
1  lb.		turkey breakfast sausage
6		eggs
2/3  cup		2% milk
1  cup		shredded cheddar cheese
1-1/2  teaspoons		Table Salt

Tip: Click on the ingredient links to learn the nutritional information for all the Hashbrown Breakfast Casserole ingredients. The serving size for any ingredient in Hashbrown Breakfast Casserole may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Pre-heat oven to 350 degrees. Thaw hash browns before beginning recipe.

Brown sausage in a pan over medium heat until no longer pink. Spray a 11x14" oven-proof casserole with cooking spray. Arrange hash browns in a single layer in pan, sprinkle with the salt; add 1/2 the cheese; scatter sausage over hash browns. Beat eggs with milk until thoroughly mixed, pour slowly over hash browns & sausage; sprinkle with remaining cheese. Bake covered with foil 1 hour, remove foil and bake 15 minutes more or until a knife inserted in center comes out clean. (Depending on the oven, this may take longer or less time).

Cut down center, then into half crosswise, then in half again, making 8 servings.