Southwestern Breakfast Casserole

I am almost positive you could make this the night before, cover and chill it, then bake it in the morning instead.

Southwestern Breakfast Casserole

1 lb. tube turkey breakfast sausage
1 (10 oz.) can mild Ro-Tel, undrained
2 (24 oz.) pkgs. frozen hash browns
8 oz. shredded cheddar cheese, divided
8 eggs
1 1/2 cups milk
1 3/4 tsp. salt

Preheat oven to 350* F. Grease a 15x10-inch baking dish. In a skillet, brown the turkey sausage and crumble as you cook it. Add 1/2 cup of water to the skillet to help it crumble as it cooks. When browned, add the can of Ro-Tel and cook until almost all of the liquid has evaporated. Pour the hash browns into a large bowl and stir in the sausage mixture and stir until combined. Add 6 oz. of the shredded cheese, and mix well. Pour the hash brown mixture into the prepared pan. In a bowl, whisk together the eggs, milk and salt. Pour evenly over top of the hash brown mixture in the pan. Top with the remaining cheese. Bake uncovered @ 350* F for 45-55 minutes, until the egg mixture is cooked and no longer runny.
-Makes about 12 servings.