Shelly's Recipe

HASH BROWN BRUNCH CASSEROLE II

Category: Breakfast and Brunch

1 lb bulk sausage, browned and drained
1/2 lb bacon, cooked, drained and crumbled
12 oz frozen hash brown potatoes
1 medium green bell pepper, chopped
2 tbsp chopped green onions
2 cups shredded Cheddar or Monterey Jack cheese, divided
1 cup Bisquick
3 cups milk
1/2 tsp salt and pepper
4 eggs

Spray a 13x9 inch baking dish with cooking spray.

Combine sausage, bacon, hash browns, bell pepper, green onions and 1 cup cheese in a large bowl. Spread in baking pan.

Whisk together Bisquick, milk, salt, pepper and eggs until well blended. Pour over potato mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight (no longer than 24 hours).

The Next Day
Preheat oven to 375. Remove dish from refrigerator. Bake, uncovered, 30 to 35 minutes, until light golden brown around the edges. Let stand 10 minutes before serving. Serves 12.