Brunch Casserole

• Gluten free

• Meat

  • 1 1/2 lb Pork sausage, bulk spicy

• Produce

  • 2 boxes Betty crocker skillets hash brown potatoes, Seasoned
  • 1 Cilantro, fresh
  • 8 Green onions, chopped (1/2 cup, medium
  • 2 Red bell peppers, chopped (2 cups, medium

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1 cup Cheddar cheese
  • 2 cups Milk
  • 1 cup Pepper jack cheese

Found on bettycrocker.com

Description

Ingredients

• 2 boxes Betty Crocker™ Seasoned Skillets® hash brown potatoes
• 1 1/2 lb bulk spicy pork sausage
• 2 medium red bell peppers, chopped (2 cups)
• 8 medium green onions, chopped (1/2 cup)
• 1 cup shredded Cheddar cheese (4 oz)
• 1 cup shredded pepper Jack cheese (4 oz)
• 2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 eggs
• Chopped fresh cilantro, if desired

Directions

• 1 Spray 3-quart casserole dish with cooking spray. In 4-quart bowl, cover potatoes with 10 cups boiling water. Let stand 3 minutes. Drain well; return potatoes to bowl.
• 2 In 12-inch skillet, cook sausage over medium heat 5 minutes. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender. Drain. Add sausage mixture to potatoes in bowl; stir in onions and 1/2 cup of each of the cheeses. Spread in baking dish.
• 3 In medium bowl, beat milk, salt, pepper and eggs until blended. Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese. Cover; refrigerate 8 hours or overnight.
• 4 Heat oven to 375°F. Uncover baking dish. Bake 50 minutes or until light golden brown and cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.

Nutrition