Breakfast Casserole

Great recipe to mix together, freeze, and serve at a later date.

This is a tested recipe from my sister Betty. She served this at a brunch the day after her daughter’s wedding.  Several weeks before the event, she made a practice batch, froze, thawed in refrigerator a day before baking, then baked, just to make sure it was worthy of eating. Success? Yep, there were no leftovers at brunch!

Ingredients

• 2 packages (12 oz. each) bulk pork sausage
• 1 medium bell pepper, chopped (1 c)
• 1 medium onion, chopped ( ½ c.)
• 3 cups frozen hash brown potatoes
• 2 cups shredded Cheddar Cheese (8oz.)
• 1 cup Original Bisquick mix
• 2 cups Milk
• ¼ tsp. pepper
• 4 eggs

If this is a make-ahead…take out of freezer and put in refrigerator the day before you plan to serve and make sure it is thawed before baking.

Heat oven to 400 degrees. Grease rectangular baking dish, 13×2.

1. Cook sausage, bell pepper and onion in 10 inch skillet over medium heat until sausage is done.
2. Drain sausage and stir together sausage, potatoes and 1 ½ cups of the cheese.
3. In large mixing bowl stir together milk, eggs and Bisquick and pepper. Add above sausage mixture. Stir all together and pour in baking dish.
4. Bake uncovered 40 minutes or until knife inserted in center comes out clean.
5. Sprinkle with remaining cheese and bake 1 to 2 minutes longer or just until cheese is melted.

Cool 5 minutes.  Great with a little salsa on the side.