2In Rectangular Baking Stone place 8 hash brown patties covering the bottom.
3Remove casings from the sausage. Cook in 10" sauté pan, crumbling with the mix n chop, until no longer pink. Onion finely chopped can be added and sautéed.
4Meanwhile, in Classic Batter Bowl cream the cream cheese and milk together until smooth. Add in eggs and whisk. Salt and Pepper to taste.
5To assemble, top hash brown patties with meat mixture, then layer of chopped roasted red peppers. Pour egg mixture over. Bake for 55 minutes or until set.
This can be assembled the day before and refrigerated.