SAUSAGE, EGGS,AND HASHBROWNS CASSEROLE

INGREDIENTS (Serves 6)

Ingredients

• 1 (1-lb.) pork breakfast sausage roll

• 1 green bell pepper, finely chopped (about 1 cup)

• 12 large eggs

• 2 cups half-and-half

• 1 tsp. onion powder

• 2 tsp. garlic salt

• 1 tsp. black pepper

• 8 oz. sharp Cheddar cheese, shredded

• 8 oz. pepper Jack cheese, shredded

• 24 oz. frozen shredded hash browns 

• 1/4 cup thinly sliced green onion

1. Preheat oven to 350°F. Lightly coat a 13- x 9-inch baking dish with cooking spray.

2. Heat a large skillet over medium-high. Add sausage, and cook, stirring often to crumble, until browned, about 7 minutes. Drain grease and set aside.

3. Add bell pepper and green onions to skillet, and cook over medium, stirring often, until tender, 3 to 4 minutes. Add to sausage.

4. Whisk together eggs, half-and-half, onion powder, 1 teaspoon of the garlic salt, and 1/2 teaspoon of the black pepper in a bowl until fully combined; stir in sausage, bell pepper, Cheddar cheese, and pepper Jack cheese. Toss hashbrowns with remaining 1 teaspoon garlic salt and 1/2 teaspoon black pepper in prepared baking dish; spread in an even layer.

5. Pour egg mixture over hashbrowns. Press down to ensure the egg mixture is spread evenly over the hash browns

6. Bake in preheated oven until eggs are set in center and hash browns are golden brown, about 45 minutes. Let stand 5 to 10 minutes before serving.