Hash Brown-Sausage Breakfast Casserole
1 lb hot ground sausage
1 lb mild ground sausage
2 lbs frozen shredded hash browns
1/2 cup onion, chopped
1/2 cup green pepper, chopped
2 Tablespoons minced garlic
2 cups shredded cheddar cheese or fiesta blend
8 eggs
1 tsp salt
1/2 tsp pepper
2 cups half-n-half creamer
In fry pan, cook both sausages, stirring to crumbles. Add green pepper, onions and garlic. Continue cooking until vegetables are crisp tender. Drain off fat. Remove from pan and set aside.
Add hash browns to pan and cook, lightly browning. Layer hash browns in the bottom of greased 9x13-inch dish. Layer sausage on top of potatoes and then layer on cheese.
Beat eggs, salt, pepper and creamer until well blended. Pour evenly over cheese.
Bake at 350 degrees, uncovered until eggs are set and cheese starts to brown, about 45 minutes.
* Can make ahead the night before, keeping covered in refrigerator until ready to cook.
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