hearty breakfast casserole

How To Make hearty breakfast casserole

• 1

  In 12" skillet, cook sausage until no longer pink. When done, lift with spatula and drain on paper towels, saving fat in skillet.
• 2

  Next, add the hasbrowns with onions and peppers to skillet and cook until slightly browned.
• 3

  Add the sausage back to skillet with hashbrowns. Mix well.
• 4

  In a 3 qt. baking dish that has been sprayed with Pam, add the mixture of meat and potatoes. Level well.
• 5

  In a large microwave proof bowl, add Velveeta cheese cubes and Rotel tomatoes together and microwave several minutes until melted. Stir together until smooth and cheese is all melted.
• 6

  Pour cheese sauce over the potato mixture. Set aside.
• 7

  Beat eggs with a little milk and the salt and pepper. Pour over the cheese sauce covered potato mixture.
• 8

  Cover with foil and bake in a preheated 350 degree oven until puffy and set, about 45 min.
• 9

  Remove foil and continue baking until eggs are no longer wet.
• 10

  Top with shredded cheddar and return to oven just long enough for cheese to melt.
• 11

  Let cool for about 10-12 min. Cool on rack. Cut into squares and serve.
• 12

  Refrigerate leftovers. This also freezes well. I wrap individual servings in Saran Wrap and freeze. When needed, I just microwave in the Saran Wrap and serve.
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