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Brunch Casserole

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Brunch Casserole

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Ingredients

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

Steps

  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.
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