Sausage, Egg and Hashbrown Casserole

By DDownes

from Karen

Ingredients

• Breakfast Casserole
• 2 (12 oz ea) pkg of Johnsonville Original sausage links
• 1 (30 oz) frozen Ore-Ida hash browns, thawed
• 9 eggs
• 3 cups milk
• 1-1/2 tsp ground mustard or 1 Tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups (8 oz) shredded cheddar cheese
• 1/2 cup chopped red bell pepper
• 1/3 cup sliced green onions

Preparation

Step 1

Cook sausage according to package directions. Cool slightly; cut into 1/2 inch pieces. In a large bowl, combine the eggs, milk, mustard, salt & pepper. Stir in the hash browns, cheese, peppers, onions &sauage. Transfer to a greased 13x9 baking dish. Sprinkle with additional cheese if desired. Bake at 350 for 50-55 minutes or until set. Serve with salsa if desired. 12 servings.
(Additional shredded cheddar cheese,optional Salsa, optional)