MAIN ARTICLE:
Mother’s Day Springtime Brunch
Sunrise Breakfast Casserole
2 packages (12 ounces each) breakfast sausage links
9 eggs
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.
