Buffalo Breakfast Casserole - buffalo

Method

• In a large skillet, brown buffalo meat and drain fat if necessary.
• (Usually the meat is so lean that there is no fat to drain off!)
• Crumble the meat over the bottom of an ungreased 9x13inch pan.
• Beat the eggs with 1/4 cup of the milk and softly scramble them in the same skillet.
• Spread the scrambled eggs over the sausage.
• Season with salt and pepper to taste.
• Brown the hash browns in the same skillet and spread them over the eggs.
• Mix the cream of chicken soup with the remaining 1/4 cup of milk and pour the mixture over the hashbrowns.
• Top the casserole with the grated cheese.
• Bake at 350 for approximately 25 minutes or until cheese melts and the casserole is heated through.