Hearty Egg and Sausage Breakfast Casserole

Ingredients:

• (Perfect for anyone on a gluten-free diet, too)
• 1 tablespoon oil
• 1 32- oz package of frozen hash brown potatoes
• 1 cup green peppers (¾ cup for the casserole, ¼ cup reserve for the topping, set aside)
• 3/4 cup onion, chopped
• 18 eggs, beaten
• 1 16- oz package of cooked and crumbled breakfast sausage (I’m partial to the maple flavored. You can also
• 1 cup tomato (1 cup for the casserole, ½ cup reserve for the topping, set aside)
• 4 cups of shredded cheese, your choice, though I chose cheddar (I would recommend addin
• 1 teaspoon each, salt and pepper

Instructions:

1. In a large skillet, heat the oil and then add;
2. Frozen hash browns
3. Green pepper
4. Onion
5. Cook until tender, approximately 10 minutes
6. In a large bowl, whisk the eggs
7. Add;
8. Tomatoes
9. Salt and pepper
10. Stir
11. Add;
12. Meat
13. Stir
14. Add;
15. Potato mixture
16. Grease a 13 x 9 baking sheet
17. Add casserole and refrigerate over the night.
18. To cook, Pre-heat the oven to 350°
19. Place in the oven, uncovered, and cook for approximately 50 minutes, or until golden
20. Top with reserved green peppers, tomato and cheese
21. Cook for 5 more minutes, or until cheese is nicely melted

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