Make it for today. Or tomorrow. Or freeze it for when you feel like it.
It is even good for dinner.
Who doesn’t like breakfast for dinner?
I like plop a square on top of some rice and add a splash of soy sauce and hot sauce.
That’s how I roll.
Such a good dish to make when you’re trying to use up some stuff from your refrigerator.
Most of it, you can throw in: zucchini, broccoli, spinach… but if you are adding mushrooms: cook them first. Too much water is released when cooking.
Ingredients:
- bag of hash browns from the refrigerated sections (or 20 oz thawed)
- 2 C cooked and crumbled sausage (I buy the ones next to the refrigerated hash browns that rhyme with Dimmy Jean)
- 1 1/2 C shredded cheddar cheese
- 1/4 C white onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepperdiced
- 8 eggs
- 1 1/3 C milk
- 1/2 ts Italian seasoning
- more shredded cheese for top it off
Directions:
- In a casserole pan, throw hash browns in the bottom
- Add sausage, onion, peppers and 1 1/2 C shredded cheese
- Separately, season and beat the eggs with milk and Italian seasoning
- Pour mixture evenly over the pan
- Top with cheese
- Bake at 350° for one hour
If you made this ahead and didn’t have time to bring it to room temperature then add 10-15 minutes to your baking time.
Let me know how it turned out for you 🙂