HASHBROWN BREAKFAST CASSEROLE

Ingredients

30 ounces thawed shredded hash brown potatoes
1 pound ground pork sausage I love Jimmy Deans All Natural
1 medium onion, finely chopped
1 red bell pepper, diced
½ cup butter
10 eggs
1 cup milk
1/2 teaspoon dried Marjoram
½ teaspoon dried thyme
½ teaspoon seasoned salt
½ teaspoon freshly ground black pepper
3 cups grated sharp cheddar cheese
3 green onions, thinly sliced, divided

Instructions

Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick baking spray.
Place the thawed potato croquettes on the bottom of the baking dish.
Fry the pork sausage in a large pan over medium heat. When the sausage is partially browned, add the onion and red pepper and cook until the sausage is browned and the onions are soft.Take it from the stove and let it cool off.
Melt 1/2 cup butter and pour over the hash browns while stirring. Top with half of the grated cheddar cheese. Pour the cooled sausage and vegetable mixture over the potatoes.
Whisk together eggs, milk, marjoram, thyme, seasoned salt and black pepper in a large bowl.Pour into the baking dish and cover with the remaining cheese and half of the chives.
Bake for 45-50 minutes or until the dough is firm and no longer wobbles in the center. Sprinkle with the remaining spring onions. Let it rest for 10 to 15 minutes before slicing.

Notes

Frozen hash browns take about an hour to thaw, so plan accordingly.You can use grated or diced potato croquettes. I think the shredded potatoes work a little better because the cheese and eggs seem to melt between the layers of shredded potatoes.
Any color of pepper is suitable for this recipe: red, orange, yellow or green. I prefer red because of the sweetness it adds to the dish.
Use pork, chicken or turkey sausages while they are falling apart and brown.Try adding diced smoked ham or chopped crispy bacon.
Experiment with different types of cheese such as Colby Jack, Monterey Jack, Gouda, Muenster, Provolone, Mozzarella or Pepper Jack.
Allow the casserole to cool for a few minutes before cutting.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.

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