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Ingredients:
- 30 oz. frozen shredded hashbrowns
- 8 oz. shredded cheddar cheese
- 1 lb. breakfast sausage
- 1 green bell pepper, diced
- 1/2 onion, diced
- 8 eggs
- 2 cups milk
- 1 tsp. salt
- 1/2 tsp. black pepper
Instructions:
- In a large skillet, cook the breakfast sausage over
medium heat until browned and crumbled. Add the diced onion and green bell
pepper and cook until softened, about 5 minutes.
- In a large mixing bowl, whisk together the eggs, milk,
salt, and black pepper.
- Add the frozen hashbrowns and shredded cheddar cheese
to the mixing bowl and stir to combine.
- Grease a 9x13 inch baking dish with nonstick cooking
spray.
- Pour the hashbrown mixture into the baking dish,
spreading it out evenly.
- Spoon the sausage, onion, and bell pepper mixture over
the top of the hashbrown mixture.
- Cover the baking dish with foil and refrigerate
overnight.
- In the morning, preheat your oven to 350°F.
- Remove the foil from the baking dish and bake for 45-50
minutes, or until the casserole is set and the top is golden brown.
- Allow the casserole to cool for 5-10 minutes before
slicing and serving. Enjoy!
Note: You can also add additional toppings to
the casserole such as diced tomatoes or chopped bacon, if desired.
Vìsìt Orìgìnal Websìte @ thefoodcharlatan.com for full Instructìons and recìpe notes.
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