Brunch Casserole

Brunch Casserole


  1. 2 boxes Betty Crocker™ Seasoned Skillets® hash brown potatoes
  2. 1 1/2lb bulk spicy pork sausage
  3. 2medium red bell peppers, chopped (2 cups)
  4. 8medium green onions, chopped (1/2 cup)
  5. 1cup shredded Cheddar cheese (4 oz)
  6. 1cup shredded pepper Jack cheese (4 oz)
  7. 2cups milk
  8. 1/2teaspoon salt
  9. 1/2teaspoon pepper
  10. 6eggs
  11. Chopped fresh cilantro, if desired

  1. 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.
  2. 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 1/2 cup of each of the cheeses. Spread in baking dish.
  3. In medium bowl, beat milk, salt, pepper and eggs until blended. Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese. Cover; refrigerate 8 hours or overnight.
  4. Heat oven to 375°F. 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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