Categories: Breakfast

Ingredients

• 3 c. shredded potatoes (4-5 potatoes)
• 3/4 c. Muenster cheese, shredded
• 1 lb. bulk breakfast sausage
• 1 onion, chopped
• 1/2 red pepper, chopped
• 15 mushrooms (or so), chopped
• 6 beaten eggs
• 1/4 c. half-and-half
• 1/8 tsp. salt
• 1/8 tsp. black pepper

Directions

1. Cook shredded potatoes in half olive oil and half butter until browned. Transfer to a 2-quart square baking dish covered with a cooking spray.

2. In another pan cook sausage, onion, red pepper, and mushrooms until tender. Layer sausage mixture over potatoes.

3. In bowl, combine eggs, milk, salt and pepper; beat with a whisk. Pour egg mixture over potatoes and sausage mixture.

4. Top with grated cheese.

5. Bake, uncovered, in 350 degree F. oven for 40-45 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

6. ead directions: Prepared as above through Step 3. Cover and chill for up to 24 hours. Bake uncovered in a 350 degree oven to 50-55 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

7. Casserole for 12: Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake uncovered for 45-55 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before serving. Makes 12 servings.

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