Andrea's Breakfast Casserole from Church Cookbook

24 oz. Hash Browns (frozen)
4 oz. Swiss Chess, shredded
8 oz. Cheddar Cheese, shredded
6 oz. Pepper Jack Cheese, shredded
1/2 c. Melted Butter
1 pkg. Little Smokies Sausage Links
4 Eggs
1/2 c. Half & Half

Defrost the hash browns. Pat out the water. Spread in a 9x13 inch pan. Drizzle with melted butter. Bake at 425 for 25 minutes. Over the potatoes, layer Swiss cheese, Smokies, Cheddar cheese, and Pepper Cheese. Beat eggs with Half & Half, salt, and pepper (to taste). Pour over the potato mixture. Bake at 350 for 45 minutes. Freeze in good portion sizes. OR This can be made and refrigerated overnight. When doing so, do not add egg mixture until ready to bake the next morning.