Hashbrown Breakfast Casserole
Ingredients:
- Italian sausage, hot, mild OR sweet - 1 pound
- white onion, diced - 1 medium
- garlic, minced - 3 cloves
- red bell pepper, diced - 1
- eggs - 6
- milk - 1/3 cup
- frozen hash browns, thawed - 20 ounce bag
- shredded cheddar OR mozzarella cheese - 2 cups
- fresh ground black pepper - 1/4 tsp
- green onions, sliced thin - for topping
Instructions:
In a saute pan, over medium high heat, cook and crumble sausage until browned. Remove sausage with a slotted spoon, place in a bowl. Reserve 1 tablespoon of sausage grease in the saute pan, discard the rest. Add onion and red pepper, saute for 5 minutes until cooked. Add garlic and saute for 2 minutes. Mix onion/pepper mixture with the sausage. Add hash browns and 1 1/2 cups cheese, stir to combine.
In a second bowl, whisk together eggs, milk and black pepper. Add to hashbrown mixture, stir to combine. Pour mixture into a baking dish; top with 1/2 cup shredded cheese. Cover with foil. Bake in a preheated 375 degree oven for 20 minutes. Remove foil, bake for an additional 10 - 15 minutes, until the top of the potatoes begin to slightly brown. Remove, let casserole rest for 5 minutes. Sprinkle with green onions; serve.
