Sunday Brunch
This recipe is one of my all-time favorite brunch recipes. It garners rave reviews every time. I like things spicy so I use "hot" sausage, but you can make it as mild or as hot as you like. Also, it can be assembled the night before, as long as you wait to pour the egg mixture over it right before you bake it.
Weekday Potato Bake
12-16 oz. bulk sausage
1/2 cup chopped bell pepper
1 pkg. (1 lb. 4 oz) "Simply Potatoes" Southwest style hash browns***
2 cups shredded cheddar and Monterrey Jack cheese blend
4 eggs
1 cup milk
1 medium tomato, chopped
1. Heat oven to 350* Spray an 8X8" baking dish with non-stick cooking spray. In a large non-stick skillet, cook sausage and bell pepper until sausage is browned. Drain.
2. In baking dish, layer half of the potatoes, half the sausage, and 3/4 cup cheese. Repeat layers. Combine eggs and milk in a medium bowl. Beat well. Pour evenly over layers. Press lightly, cover with foil, and bake 45 minutes.
3. Uncover and add tomatoes and remaining 1/2 cup cheese. Bake uncovered for 10-15 minutes, or until a knife inserted into the center comes out clean. Let stand 5 minutes before serving.
For a 9X13" pan, double all ingredients and increase baking time by 5-10 minutes.
***These hash browns are found in the refrigerated section of the grocery store, usually near the bagels, tortillas and cream cheese in the dairy section. If you can't find them, use frozen hash browns, the shredded type, thawed completely. The final product will be less spicy, but still good.
This recipe came from the back of the "Simply Potatoes" bag.