Shelly's Recipe

BREAKFAST CASSEROLE (Chef John Folse)

Category: Breakfast Casseroles

1 (16 oz) pkg frozen cubed hash browns, thawed
1/2 lb breakfast sausage, cooked and crumbled
8 slices bacon, cooked and crumbled
1 cup shredded Cheddar cheese, divided
1/4 cup diced onions, red and green bell peppers
2 tbsp minced garlic
1/4 cup sliced green onions
1/4 cup chopped parsley
Granulated garlic, salt and black pepper to taste
6 eggs
1 1/2 cups milk
Dash paprika

Preheat oven to 350. In a large mixing bowl, combine hash browns, sausage, bacon, 1/2 cup cheese, onions, bell peppers, minced garlic, green onions and parsley and mix well. Season to taste using salt, pepper and garlic. Spoon mixture into a greased 11x8 inch ovenproof dish.

In a medium mixing bowl, beat eggs and milk until smooth then pour over hash brown mixture. Bake uncovered 1-1 and 1/2 hours or until golden brown and firm. The internal temperature should read 180 degrees F. Remove casserole from oven and top with remaining cheese and paprika. Let rest 5 minutes before serving.

NOTE: Dish may be prepared in advance, covered and refrigerated overnight. Remove from refrigerator 30 minutes before baking.