2 boxes Betty Crocker Seasoned Skillets hash brown potatoes
1 1/2 bulk spicy port sausage
2 medium red bell peppers, chopped (2 cups)
8 medium green onions, chopped (1/2 cup)
2 cups shredded cheddar cheese (8 ounces)
1 1/2 cups shredded pepper jack cheese (6 ounces)
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
chopped fresh cilantro, if desired
Spray 3 quart casserole dish with cooking spray. In 4 quart bowl, cover potatoes with 10 cups boiling water. Let stand 3 minutes. Drain well; return potatoes to bowl.
In 12 inch skillet, cook sausage over medium heat 5 minutes. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender. Drain. Add sausage mixture to potatoes in bowl; stir in onions and 1/ of each of the cheeses. Spread in baking dish.
In medium bowl, beat milk, salt, pepper and eggs until blended. Pour over sausage potato mixture, sprinkle with remaining cheeses. Cover, refrigerate 8 hours or overnight.
Heat oven to 375F. Uncover baking dish. Bake 50 minutes or until light golden brown and cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.
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