Description
A quick easy and filling breakfast (or lunch! dinner!) that can be made ahead and popped into the oven when you’re ready!
Ingredients
- 12 ounces, weight Frozen Shredded Potatoes
- 1-½ cup Sharp Cheddar Cheese, Grated
- 8 ounces, weight Ground Breakfast Sausage
- 2 cups Bell Pepper, Chopped
- ¼ cups Sliced Green Onion
- 3 whole Large Eggs
- ⅔ cups Milk
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
Preparation
Grease a 9×13″ inch baking pan and preheat oven to 350°F.
Spread potatoes in an even layer in pan. Sprinkle grated cheese over potatoes.
Brown sausage until cooked through and drain. Reserve 1-2 tablespoons of fat in pan.
Saute peppers in reserved fat until they start to become soft. Remove from heat and stir in onions.
Sprinkle pepper mixture over cheese and potatoes, followed by the sausage.
In a bowl, combine eggs, milk, salt, and pepper. Whisk until well combined and pour evenly over entire contents of pan. Cover and refrigerate for up to 24 hours or bake immediately.
Bake for 35-45 minutes (time will vary based on ovens and altitude). The middle will be set and a knife will come out clean when inserted into the middle. The sausage will be nicely browned and the eggs puffed up a bit.
