Cheesy Potato Breakfast Casserole

We had a church activity yesterday and I was asked to bring a casserole. I found this delicious recipe from Doughmesstic.com on Pinterest and wanted to try it, but I didn't have any hash browns and I didn't want to go to the store at the last minute. Hooray for having all of the ingredients on hand in my Home Store!

I didn't get a picture of mine, so I am borrowing this image from Doughmesstic.com

Adapted from Doughmesstic.com

Serves 12-15

100% shelf-stable ingredients

1 1/2 cups freeze-dried Sausage Crumbles, rehydrated

3/4 cup freeze-dried Chopped Onions, rehydrated

1 1/2 cups Water + 1 cup Scrambled Egg Mix

1 cup Water + 1 1/2 tablespoons Instant Milk

1 2/3 cups Potato Chunks, rehydrated

3 cups freeze-dried Shredded Cheddar Cheese, rehydrated

Salt & Pepper, to taste

Preheat oven to 350 degrees and spray 9x13 casserole dish with non-stick cooking spray.

Combine all ingredients in a large mixing bowl, but reserve 1 cup of cheese for the topping. Pour into prepared casserole dish.

Bake for 35 minutes, remove from oven and top with reserved cheese. Bake an additional 8 minutes. Allow to rest for 15-20 minutes before serving.