Buffalo Breakfast Casserole

1. 1

   In a large skillet, brown buffalo meat and drain fat if necessary.

2. 2

   (Usually the meat is so lean that there is no fat to drain off!)

3. 3

   Crumble the meat over the bottom of an ungreased 9x13inch pan.

4. 4

   Beat the eggs with 1/4 cup of the milk and softly scramble them in the same skillet.

5. 5

   Spread the scrambled eggs over the sausage.

6. 6

   Season with salt and pepper to taste.

7. 7

   Brown the hash browns in the same skillet and spread them over the eggs.

8. 8

   Mix the cream of chicken soup with the remaining 1/4 cup of milk and pour the mixture over the hashbrowns.

9. 9

   Top the casserole with the grated cheese.

10. 10

    Bake at 350 for approximately 25 minutes or until cheese melts and the casserole is heated through.

No additional tips available.