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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 24 2011

Sunrise Breakfast Casserole Bake

2 pkgs. (12 oz. each) Johnsonville Breakfast Sausage Links
9 large eggs
3 cups milk
1-1/2 tsp. ground mustard
1 tsp. salt
1/2 tsp. pepper
2 pkgs. (20 oz. each) refrigerated shredded hash browns
2 cups (8 oz. each) cheddar cheese, shredded
1/2 cup sweet red pepper, diced
1/3 cup green onions , thinly sliced
salsa or picante sauce (optional)

Place sausage on a 15-in. x 10-in. x 1-in. baking pan.

Bake at 375˚F for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-in. coins.

In a large bowl, combine the eggs, milk, mustard, salt and pepper.

Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.

Pour into a greased 13-in. x 9-in. x 2-in. baking dish.

Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350˚F for 65-70 minutes or until set and golden brown.

Let stand 10 minutes before serving. Serve with salsa or picante sauce if desired