Easy Cheesy Breakfast Casserole

My mom and i have been speakme the alternative day about how exclusive life could be if we lived a little toward one another.

right now, we live about three hours aside — close sufficient to truly be capable of power and visit pretty regularly, however just a long way enough away that you may’t precisely take hold of espresso together on a whim.  however that’s what we have been talking about.  it'd be so fun to simply be close enough to seize lunch collectively spontaneously!  Or pop over for a glass of wine on the back deck.  Or bribe her and my dad with cookies if they’d come assist me dump a new sofa.  Or do our grocery purchasing together.  , the random everyday matters…together!

INGREDIENTS

• 1/3 cup milk
• 1 (20 ounce) bag frozen hash browns, thawed (I used the cubed kind)
• 2 cups shredded cheddar or mozzarella cheese
• 1/4 teaspoon freshly-ground black pepper
• (optional topping: thinly sliced green onions)
• 1 pound Italian sausage (I prefer hot, but mild or sweet also work)
• 1 medium white onion, peeled and diced
• 3 cloves garlic, minced
• 1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)
• 6 eggs

INTRUCTIONS

1. heat oven to 375°F.
2. add the sausage to a medium saute pan. cook over medium-high warmth till browned, crumbling the sausage with a spoon as it chefs. eliminate sausage with a slotted spoon and transfer to a huge blending bowl. Reserve about 1 tablespoon of sausage grease inside the saute pan, discarding the rest. upload the onion and crimson pepper* to the saute pan, and saute for 5 mins until cooked. upload the garlic and saute for an extra 2 mins until aromatic. (If using the jarred roasted red peppers, wait to stir them until after the garlic.) Pour the vegetable combination into the combination bowl with the sausage. upload the hash browns and 1 1/2 cups cheese to the integration bowl with the sausage and greens. Stir to combine.
3. In a separate bowl, whisk collectively the eggs, milk and black pepper until mixed. Then add them to the hashbrown combination, and stir to combine. Pour the mixture right into a 11×7-inch or a 9×nine-inch baking dish (a nine×thirteen-inch dish can even paintings), and top with the closing half cup of shredded cheese. cowl with aluminum foil and bake for half-hour. Then put off the aluminum foil and bake for a further 10-15 minutes until the potatoes inside the center are cooked via.  (I advocate simply the use of a fork to drag out one of the potatoes inside the center of the casserole, and test it to peer whether or not it’s smooth and cooked via). dispose of and let the casserole relaxation for 5 minutes. Sprinkle with inexperienced onions and serve!

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