BRUNCH CASSEROLE

YOU’LL NEED:

2 Boxes Betty Crocker™ Seasoned Skillets® hash brown potatoes
1 1/2 lb bulk spicy pork sausage
2 Med. red bell peppers, chopped (2 cups)
8 Med. green onions, chopped (1/2 cup)
1 C. shredded Cheddar cheese (4 oz)
1 C. shredded pepper Jack cheese (4 oz)
2 C. milk
1/2 Tsp. salt
1/2 Tsp. pepper
6 Eggs
Chopped fresh cilantro, if desired

HOW TO MAKE:

1-1 Spray 3-quart casserole dish with cooking spray. In 4-quart bowl, cover potatoes with 10 cups boiling water.
2-Let stand 3 minutes. Drain well; return potatoes to bowl.
3-In 12-inch skillet, cook sausage over medium heat 5 minutes.
4-Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender. Drain.
5-Add sausage mixture to potatoes in bowl; stir in onions and 1/2 cup of each of the cheeses. Spread in baking dish.
6-In medium bowl, beat milk, salt, pepper and eggs until blended.
7-Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese.
8-Cover; refrigerate 8 hours or overnight.
9-Heat oven to 375°F. Uncover baking dish.
10-Bake 50 minutes or until light golden brown and cheese is melted. 11-Let stand 10 minutes before serving. Sprinkle with cilantro.

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