Home Cooking Recipes
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John Wayne Eggs
Chef:  Keith Mueller - Halstead, KS          Category:  Main Dishes

1 lb. bulk pork sausage
1 dozen eggs
1/4 cup milk
1 can cream of chicken soup
1/4 cup milk
3 cups chunky style frozen hash browns
1 package cheddar cheese, grated

Directions: Brown sausage and drain. Crumble the sausage in the bottom of a ungreased 9x12 inch pan. Beat eggs with 1/4 cup milk and softly scramble in same skillet that sausage was browned in. Spread eggs over sausage. Brown hash browns in same skillet and spread over eggs. Mix cream of chicken soup with 1/4 cup milk. Pour soup mixture over hash browns and top with grated cheddar cheese. Bake at 350°F for approximately 25 minutes or until cheese melts and the casserole is heated.