Breakfast for Supper

On of our favorite light meals for evening is Breakfast. Often I don't take the time to prepare a full breakfast at home, and I'm guessing that's the case for many others. When we serve a breakfast-supper meal for Community LinC it is always a popular one.
Community LinC is our local faith-based non-profit organization that provides meals free of charge twice a month. Meals are served in our Methodist Church and usually to 150 - 225 people with several take-outs to those who can't get to the meal site. Last week's menu was Breakfast Casserole, biscuits with butter and jelly, fruit cocktail and juice, milk, or coffee. Fresh fruit is also available on the table for each meal.
Here's the recipe for the breakfast casserole we used, cut back to family size.

Southern Sausage Egg Casserole

4 cups frozen shredded hash browns

2 cups shredded cheddar cheese

1 pound breakfast sausage, cooked

1/2 cup green onion, chopped

2 (12 oz) cans evaporated milk

1/2 - 1 teaspoon pepper

1/2 teaspoon salt

Arrange hash browns in an even layer in the bottom of a greased 9 x 13-inch pan. 

Sprinkle with cheese, sausage and green onion; set aside. 

Combine eggs, milk, salt and pepper. Blend well. 

Pour over hash brown mixture, cover and refrigerate for several hours or overnight (we baked the casseroles soon after preparing)

Bake, uncovered at 350 degrees until the center is set: 40-50 minutes if chilled, 50-60 minutes if refrigerated overnight. 

For our group meal we made 6 pans of double recipes

That meant lots of ingredients - including green onions - to prep

It turned out great!