Loaded Hash Brown Egg Casserole

Ingredients:

3 C Frozen hash browns, thawed

1 lb Ground breakfast sausage, gluten-free

1 lb Fresh mushrooms, sliced

2 Large green bell peppers, chopped

1 t Salt

1/2 t Pepper

1 Medium onion, diced

12 Eggs

1/2 C Sour cream

2 T Dried chives

1 1/2 C Shredded cheddar or mozzarella cheese

Directions:

Heat oven to 350 degrees. 

In a large skillet, cook sausage. Set aside, reserving 2 T of drippings. 

Add potatoes, mushrooms, bell pepper, onion, salt, and pepper to drippings. Cook 10 minutes or until peppers and onions are crisp-tender. 

Coat a 9x13 casserole dish with non-stick spray. Spread vegetable mixture evenly in dish. 

In a large bowl, whisk eggs and sour cream together until well blended. Pour over vegetable mixture. 

Top with sausage, chives, and cheese. 

Bake 50 minutes or until center is set and casserole is heated through.

 

* My recipe