Overnight Sausage-Egg Bake

• Gluten free

• Meat

  • 1 lb Pork sausage, bulk spicy

• Produce

  • 1 box Antioxidant blend vegetables, frozen
  • 3 tbsp Basil, fresh leaves

• Refrigerated

  • 10 Eggs

• Canned Goods

  • 1 bag O'brien hash, refrigerated browns

• Dairy

  • 2 cups Pepper jack cheese
  • 1 cup Whole or 2% milk

Found on pillsbury.com

Description

Ingredients

• 1 lb bulk pork sausage (spicy, if desired)
• 1 box (7 oz) frozen antioxidant blend vegetables
• 10 eggs
• 1 cup whole or 2% milk
• 1 bag (20 oz) refrigerated O’Brien hash browns
• 2 cups shredded pepper Jack cheese (8 oz)
• 3 tablespoons chopped fresh basil leaves

Directions

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
• 2 Remove pouch of vegetables from box. Place pouch, printed side up, on microwavable plate. Do not cut slit in pouch. Microwave on high about 2 minutes or until just thawed. In large bowl, beat eggs and milk with whisk. Stir in potatoes, cooked sausage, vegetables, 1 cup of the cheese and 1 tablespoon of the basil. Pour into baking dish. Bake now, or cover and refrigerate up to 12 hours.
• 3 Bake 60 to 65 minutes, uncovered, until center is set. Sprinkle with remaining cheese during last 5 minutes of bake time. Sprinkle with remaining basil just before serving.

Nutrition