Brunch For A Bunch
Doreen Villalpando
ingredients
- 1 lb. bulk pork sausage*
- 3 cups frozen hash brown potatoes, thawed
- 1/2 teaspoon salt
- 3 cups (12 oz.) shredded cheddar cheese
- 1/2 cup chopped red pepper or green chilies
- 12 large eggs, beaten
- 2 cups milk
directions
- 1
Cook sausage in a skillet until browned, stirring to a crumble; drain. Place potatoes in a lightly greased 13 X 9 X 2 inch baking dish, sprinkle with salt. Layer sausage, cheese and red pepper or green chilies. Combine eggs and milk, stirring well, and pour over the red peppers. Bake at 350 degrees for about 50 minutes*.
- 2
*If preparing the night before allow longer cook time due to the chill from the refrigerator. Serves 8 to 10
Source: Doreen
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