Overnight Brunch Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 bag Ore-Ida shredded hash browns, thawed
1½ lb. bulk spicy sausage
2 medium bell peppers, chopped (about 2 cup)
8 medium green onions, chopped (about ½ cup)
1 c. shredded Cheddar cheese
1 c. shredded pepper jack or Monterey Jack
2 c. milk
½ tsp. salt
½ tsp. black pepper
8 eggs
Chopped fresh cilantro or parsley
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Directions: |
Directions:1. Spray a 3 qt. casserole or 9x13 pan. Add potatoes to a large bowl.
2 . In a large skillet, cook sausage over medium for 5 minutes. Add peppers and continue to cook another 4 minutes until sausage is no longer pink and peppers are soft. Drain.
3. Add sausage and peppers to potatoes. Stir in onions and ½ c. of each of the cheeses. Mix well and spread in pan.
4. In a medium bowl, beat milk, salt, pepper, and eggs until blended. Pour eggs over sauage and potato mixture. Sprinkle with remaining cheeses. Cover and refridgerate overnight.
5. Remove casserole from fridge. Heat oven to 375º. Uncover baking dish and bake 50 minutes or until light brown. Let stand 10 minutes before serving. Sprinkle with cilantro or parsley. |
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
Preparation
Time: |
Preparation
Time:30 mins. plus overnight plus 60 minutes |
Personal
Notes: |
Personal
Notes: This always takes longer to cook than the recipe says. I cover with foil for the first 30 to 45 minutes and then remove until it the browns. You can substitute leftover ham for the sausage. We like this served with salsa and hot sauce.
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