Perfect Breakfast Casserole

• Gluten free

• Meat

  • 4 slices Bacon
  • 1 lb Pork sage sausage

• Produce

  • 3 tsp Garlic
  • 1/2 Green bell pepper
  • 1 24 oz. bag Hash browns or potatoes o'brian
  • 3 Mushrooms, white
  • 1/2 Red bell pepper
  • 1/2 Sweet onion

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Salt

• Dairy

  • 1 cup Cheese
  • 1/2 cup Milk

Found on crunchycreamysweet.com

Description

Ingredients

• 4 slices bacon, diced
• 1 lb pork sage sausage
• 1/2 red bell pepper, diced
• 1/2 sweet onion, diced
• 1/2 green bell pepper, diced
• 3 teaspoons minced garlic
• 3 white mushrooms, washed and sliced
• 24 oz. bag of diced hash browns OR potatoes OBrian (I used the latter), thawed
• 1 cup shredded cheese (I used a mix of mozzarella and cheddar)
• 4 large eggs, beaten
• 1/2 cup milk
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Directions

• Preheat oven to 375 degrees F.
• Butter a 13 x 9 baking dish. Set aside.
• Place potatoes in a large mixing bowl.
• In a large skillet, cook bacon until almost all pieces are crispy. Add sausage and cook until done.
• Add garlic and all diced veggies (onion, peppers and mushrooms). Cook until onions are translucent.
• Add the sausage veggie mixture and half of cheese to potatoes and stir in gently. Spread the mixture in prepared baking dish.
• In a large measuring cup or small bowl, whisk together eggs and milk. Add salt and pepper and whisk together.
• Pour the egg mixture over potatoes.
• Sprinkle remaining cheese over the top.
• Bake for 40 to 43 minutes or until sizzling and the cheese is melted.
• Let stand 10 to 15 minutes before serving.