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Nance's Eggs

By Nancy Quinn · Originally from Aunt Laura's 2003 cookbook

Quinn · Breakfast and Brunch

Ingredients

  • White Bread [ Almost one loaf] with crusts cut off
  • 1 pound Spicy or Hot Pork Sausage [ Bob Evans or similar]
  • 1 package Simply Hash Browns [found in the refrigerator section]
  • 2 Cups Shredded Sharp Cheddar Cheese
  • 2 Cups Shredded Mozzarella Cheese
  • 8 to 9 large beaten Eggs

Method

  1. Spray medium rectangle glass casserole with Pam.
  2. Line the bottom of the dish with the bread.
  3. Brown the sausage and drain on paper towels.
  4. Scatter the cooked sausage over the bread. [You may have to break it into smaller pieces ] Top this with the hash browns. [ If you can't find the Simply brand you may use frozen hash brown patties, defrosted and shredded into small pieces.] Cover the hash browns with the cheddar cheese and then the mozzarella.
  5. Slowly pour the eggs over the top.
  6. If you do this too quickly, it will run over the edges.
  7. Bake at 350 degrees for 30 to 45 minutes until the top is golden brown.
  8. For an attractive plate serve with small slices of melon and a bunch of grapes.