Ingredients

The following ingredients have 11 Servings
  • 1 pound al fresco dinner fully cooked chicken sausage
  • 20 ounce package shredded hash browns
  • 3/4 cup shredded parmesan cheese, divided
  • 10.5 ounce can cream of mushroom
  • 10 ounce can diced tomatoes with green chilies
  • 6 large eggs
  • 1/2 cup whole milk
  • Optional: Top with dried oregano, season with salt and pepper

Instruction

  • Preheat oven to 375 degrees F.
  • Add chicken sausage to a skillet over medium heat. Cook for 6 minutes stirring occasionally.
  • Remove and set aside to cool.
  • Spray a casserole dish with non-stick spray. Pour in the hash browns to create a bottom layer.
  • Top with 1/2 cup of the shredded parmesan cheese.
  • In a large bowl combine cream of mushroom, diced tomatoes, eggs and whole milk. Then stir in the chicken sausage.
  • Pour over the casserole.
  • Bake in the oven for 30 minutes.
  • Remove and top with remaining cheese and broil for 1 minute.