A simple and flavorful breakfast casserole perfect for Mother’s Day brunch.
2 packages (12 ounces each) breakfast sausage links
3 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each) refrigerated shredded hash browns
2 cups (8 ounces) shredded cheddar cheese
1/2 cup diced sweet red pepper
1/3 cup thinly sliced green onions
2 cups salsa, optional
Place sausage on a 15-by-10-by-1-inch baking pan. Bake at 375°F for 15 to 20 minutes, or until sausage is no longer pink, turning once; drain and slice into 1/4-inch coins.
In large bowl, combine eggs, milk, mustard, salt and pepper. Add hash browns, sausage, cheese, sweet red pepper and green onions; mix well.
Pour into greased 13-by-9-by-2-inch baking dish. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 65 to 70 minutes, or until set and golden brown. Let stand for 10 minutes before serving.
Serve with salsa, if desired. Yields 12 to 15 servings.
Whether you want to learn how to grow and raise your own food, build your own root cellar, or create a green dream home, come out and learn everything you need to know — and then some!LEARN MORE