Hearty Breakfast Egg Bake

• 1-1/2 pounds bulk pork sausage
• 3 cups frozen shredded hash brown potatoes, thawed
• 2 cups (8 ounces) shredded cheddar cheese
• 8 eggs, lightly beaten
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3/4 cup evaporated milk

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with hash browns and cheese.
• In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.