24 oz Breakfast sausage links
9 lg Eggs
3 c Milk
1 1/2 ts Mustard
1 ts Salt (or more)
1/2 ts Pepper(or more)
30 oz Frozen shredded hash browns,
-thawed
2 c Shredded 4 cheese mexican
-blend cheese
-(Maybe more on top b/4 bake)
1/2 c Red bell pepper, diced
-(maybe more)
1/3 c Green onion - thinly sliced
-(maybe more)
MMMMM--------------------------GARNISH-------------------------------
Salsa OR picante sauce (optional)
Arrange sausage on an ungreased 15x1" baking pan.
Bake at 375 F for about 20 minutes turning links once of until
sausage is cooked through and lightly browned on all sides, drain.
Allow to cool slightly, then slice sausage into 1/4 inch coins.
In a large bowl, whisk eggs, milk and seasonings. Add sausage,
hash browns, cheese, bell pepper and sliced onions.
Pour into a lighthly buttered 13x9x2 baking dish. Cover and
refrigerate over night.
Remove from fridge 30 minutes before baking. Bake uncovered at 350
degrees F for 65 - 70 minutes OR until knife inserted in the center
comes out clean.
Let stand 10 minutes before serving.
Serve with salsa or picante sauce.
From OreIda Shredded potato ad in Sunday paper.
Will test smaller version of this - report back. Might be a good
breakfast dish for a picnic.
