Brunch Casserole

Brunch Casserole


  • 2 containers Betty Crocker Seasoned Skillets hash brownish potatoes
  • 1 1/2lb mass spicy pork sausage
  • 2medium reddish bell peppers, cut (2 mugs)
  • 8medium natural onions, cut (1/2 mug)
  • 1cup shredded Cheddar cheese (4 oz)
  • 1cup shredded pepper Jack cheese (4 oz)
  • 2cups milk
  • 1/2teaspoon salt
  • 1/2teaspoon pepper
  • 6 eggs
  • Chopped new cilantro, if desired


  1. Apply 3-quart casserole meal with cooking aerosol. In 4-quart dish, cover up potatoes with 10 mugs boiling water. Allow stand three minutes. Drain well; come back potatoes to dish.
  2. In 12-in . skillet, cook sausage over medium heat five minutes. Include bell peppers; prepare 4 moments, stirring regularly, until sausage is not any longer red and peppers are usually tender. Drain. Include sausage combination to potatoes in dish; mix in onions and 1/2 mug of each from the cheeses. Pass on in baking meal.
  3. In medium dish, beat milk, sodium, pepper and eggs until combined. Pour more than sausage-potato combination; sprinkle with staying 1/2 cup of every cheese. Cover up; refrigerate 8 hrs or overnight.
  4. Heat stove to 375'F. Uncover cooking meal. Bake 50 moments or until gentle golden brownish and cheese will be melted. Let remain ten minutes before helping. Sprinkle with cilantro.

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