Ingredients
- Ingredients
- Butter, for greasing
- 1/2 loaf of sliced white loaf bread
- 1 pound fresh bulk pork sausage with sage
- 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
- 6 green onions or leeks or medium onion
- 1 red pepper diced
- 1 Jalapeno (optional)
- 20 ounces sharp Cheddar, grated
- 2 cups half-and-half
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 5 large eggs, lightly beaten
Preparation
Step 1
Preheat oven to 350 degrees.
In a sauté pan, cook onions and brown and crumble sausage. Drain any excess grease. (If you’d like, at this point, you can just take crumbled sausage out of pan, leaving the grease, and then brown the hash browns a bit, this adds nice flavor to the casserole)
Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
Spread the cooked sausage over the bread and top with the cheese. Spread layer of peppers over cheese. Spread the browned hash browns next layer. Cover with cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
Cook covered for 50 to 60 minutes or until the egg mixture is set. Take cover off spread a layer of cheese and brown.