Name: Hashbrowns, Sausage and Egg Breakfast Casserole
Ingredients: Pre-heat the oven to 375°F.; Non-stick baking spray; 1 8-count can Pillsbury Grands; 6 frozen hashbrowns rectangles; 1-½ pounds Italian sausage, cooked, drainied and crumbled; ¼ cup onion, finely diced; ½ red bell pepper, diced; ½ green bell pepper, diced; 8 eggs, slightly beaten; 1-½ tbsp. whole milk; 2 cups cheddar cheese, or cheese of choice; ½ tsp. Kosher salt; ¼ tsp. black pepper

Hashbrowns, Sausage and Egg Breakfast Casserole

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Ingredients

Pre-heat the oven to 375°F.
Non-stick baking spray
1 8-count can Pillsbury Grands
6 frozen hashbrowns rectangles
1-½ pounds Italian sausage, cooked, drainied and crumbled
¼ cup onion, finely diced
½ red bell pepper, diced
½ green bell pepper, diced
8 eggs, slightly beaten
1-½ tbsp. whole milk
2 cups cheddar cheese, or cheese of choice
½ tsp. Kosher salt
¼ tsp. black pepper

Instructions

Pre-heat the oven to 375°F.
In a large skillet, over medium-high heat, sauté the sausage, onions, red pepper and green pepper until meat and vegetables have been cooked.
Spray a 9 inch x 13-inch baking dish.
Open Grands and place them on the bottom of the greased baking dish.
Place 6 frozen hashbrowns rectangles on top of the Grands.
Pour the sausage, onion and peppers over the hash browns; use a spatula to evenly distribute over the top of the casserole.
In a small bowl, slightly beat the eggs with the milk; pour over the entire casserole.
Place in the pre-heated oven and bake for 25 – 30 minutes.

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