Easy Overnight Breakfast Casserole
Yield: 12 Servings
Source: The All-American Cowboy Cookbook Home Cooking on the Range by Ken Beck and Jim Clark.

1 Pound Bulk Pork Sausage
1 Cup Chopped Onions
1 Cup Sliced Mushrooms
1/2 Cup Chopped Green Bell Peppers
1 4-Oz Can Green Chili Peppers
1 Cup Milk Or Cheese
110 3/4 Oz Can Cream Of Mushroom Soup
3/4 Teaspoon Dry Mustard
1 16-Oz Pkg Frozen Shredded Hash Brown Potatoes
12 Eggs, Beaten And Seasoned To Taste
Shredded Cheese

Brown the sausage and drain. Then add any or all of the following: onion, mushrooms, bell peppers, and chilies. Mix together the milk or cheese, soup, and mustard. In a well greased 9x13-inch pan, layer the hash browns (straight from the freezer), sausage mixture, soup mixture, and the eggs. Cover with cheese as desired. Do not stir. Refrigerate for 10 or more hours, covered with plastic wrap. The next morning, pull it out, remove cover, and bake at 350F for 50 to 60 minutes. Serve with fresh fruit for an easy meal for company. Makes 12 or more servings.