Breakfast Casserole

 

I don't think I have ever posted this recipe that Heidi always makes. It is a handy one for a week's worth of ready-made breakfasts or for a family gathering. Very tasty!

Breakfast Casserole

20 oz. shredded hash browns, thawed (from the refrigerated section)

1 lb. sausage cooked

1/4 c. onion, finely diced (optional)

1/2   bell pepper, diced (optional)

2 cups shredded cheddar cheese, divided 

8 eggs

1 1/3 cups milk (any kind)

salt and pepper to taste

Preheat the oven to 350 degrees (if baking right away). Grease a 9 x 13-inch pan or 3-quart baking dish.

Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with a spoon, until no pink remains. Drain fat.

Add the hashbrowns, cooked sausage, onions & bell pepper (if using), and 1 1/2 cups of cheese to the prepared dish. Gently mix the ingredients together.

In a large bowl, add the eggs, milk, salt and pepper. Whisk until well combined.

Pour the egg mixture over the hashbrowns mixture and sprinkle the remaining cheese over the top.

Cover the dish with foil and refrigerate overnight or bake immediately.

Bake uncovered for 55-65 minutes or until cooked through.