Yummy Breakfast Casserole
By Stacey Vadas
"Just A Pinch" website
This is a very versatile dish . . . you can add many other items or substitute others for a unique taste. My husband and I love to warm up flour tortillas and place a spoonful of the casserole in the tortilla, top with shredded cheese, and roll it up for a quick on-the-go meal. I also package individual serving sizes and freeze them.
1 pound Bob Evans sage sausage
32 ounce frozen hash browns
1/2 diced red pepper
1/2 diced green pepper
2 cups shredded cheddar cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 3/4 cups milk
Preheat oven to 350 degrees. In a skillet over medium heat, cook and crumble sausage until it's no longer pink. Drain excess fat and set aside in a large bowl. Prepare frozen hash browns, with diced red and green peppers, according to pacakge directions.
Mix together sausage, cooked hashbrowns, and 1 1/2 cups of cheddar cheese. Press into a lightly greased 9" x 13" baking dish.
In a mixing bowl, whisk together eggs, salt, pepper and milk. Pour over sausage mixture. Top with remaining 1/2 cup of cheddar cheese. Bake 35 to 40 minutes.