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Sausage and Peppers Brunch Bake Recipe

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This recipe for Sausage and Peppers Brunch Bake, by , is from Calvary Chapel Myrtle Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Katrina Dozier

Category:
Category:

Ingredients:  
Ingredients:  
2 7 oz. packages frozen toaster hash brown patties, thawed (8 patties)
1 12 oz. jar sweet roasted red peppers, drained and patted dry
1 medium onion, chopped
1 lb. hot Italian turkey sausage, casing removed
6 oz. reduced fat cream cheese (neufchâtel)***, softened
¾ cup milk
12 eggs
1 tablespoon snipped fresh parsley
¼ teaspoon ground black pepper

Directions:
Directions:
Preheat oven to 350º and spray rectangular baking sheet with nonstick cooking spray. Arrange hash brown patties in a single layer on the bottom of the pan. Dice red peppers using Chef's Knife and chop onion using Food Chopper. In a skillet, cook sausage and onion over medium heat for 8-10 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. In a bowl, whisk cream cheese and milk until completely smooth. Add eggs, parsley and black pepper. Whisk until smooth. Spoon sausage mixture evenly over hash browns and sprinkle with red peppers. Pour egg mixture over red peppers. Bake for 45-50 minutes or until center of egg mixture is set. Remove from oven and let stand for 10 minutes. This yields about 15 servings.

 

 

 

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