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A top-down close-up view of a golden-brown, cheesy hashbrown casserole in a white, speckled baking dish. The casserole is garnished with chopped red and green bell peppers.

Hash Brown Breakfast Casserole

Prep

20 MIN

Total

1 HR 50 MIN

Servings

16 Servings

Ingredients

  • 2

    pkg

    (12 oz. each) breakfast pork sausage links

  • 9

    eggs

  • 3

    cups

    milk

  • 1-1/2

    tsp

    dry mustard

  • 1/2

    tsp

    black pepper

  • 1

    pkg

    (30 oz.) ORE-IDA Shredded Hash Brown Potatoes

  • 2

    cups

    Mexican Style Finely Shredded Four Cheese

  • 1/2

    cup

    chopped red peppers

  • 3

    green onions, thinly sliced

Instructions

  1. Step 1

    COOK sausage as directed on package; drain. Cut into 1/4-inch-thick slices.

  2. Step 2

    WHISK eggs, milk, mustard and black pepper in large bowl until blended. Add potatoes, cheese, red peppers, onions and sausage; mix well.

  3. Step 3

    POUR into 13x9-inch baking dish sprayed with cooking spray. Refrigerate overnight.

  4. Step 4

    REMOVE casserole from refrigerator 30 min. before baking. Heat oven to 350ºF. Bake casserole 1 hour 5 min. to 1 hour 10 min. or until center is set and top is golden brown. Remove from oven. Let stand 10 min. before serving. Size Wise: Wake up to the irresistible aroma of this satisfying morning casserole that's fit for a special occasion.

    Serving Suggestion:Serve topped with TACO BELL® Thick 'N Chunky Salsa

    Special Extra: Garnish with chopped fresh cilantro before serving.

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