Breakfast Casserole

Connie Rowley

8 eggs
1 lb. sausage, browned
2 TBSP flour
1 1/2 cups milk
4 green onions, finely chopped
1 1/4 cup cheese, grated
1 lb. frozen hashbrowns

Add flour to freshly cooked sausage, pour in milk, and cook until it thickens. Bring to a boil and boil 5 minutes. Beat eggs together. Layer ingredients, leaving 1/4 cup cheese and a little green onion to sprinkle on top. Bake 45 minutes at 350 deg.