"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sausage and Egg Breakfast Casserole Recipe

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This recipe for Sausage and Egg Breakfast Casserole, by , is from Ruehl Your Kitchen, 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:  
Alma Helpling

Category:
Category:

Ingredients:  
Ingredients:  
3 cups shredded frozen hash browns, thawed
1 lbs pork sausage, browned & drained
Green & red peppers, chopped and sauteed
Onion, chopped & sauteed
1 - 2 cups shredded cheddar cheese (can be sharp, extra sharp or mixed)
1 dozen eggs
1 - 2 cups half & half
Salt & pepper to taste
Mushrooms & black olives (optional)

Directions:
Directions:
Preheat oven to 350. Spray a 12 x 8 inch dish with cooking spray. Layer hash browns on the bottom. Add sausage, peppers & onions. Add mushrooms and olives if desired. Top with cheese. Scramble eggs with milk. Pour egg mixture over top. Press down gently. Add salt & pepper, to taste. Bake for 45 minutes until brown on top.

Personal Notes:
Personal Notes:
This is very easy to make. I used light yellow peppers, no mushrooms or olives.

 

 

 

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