Egg Brunch

  • 4 cups frozen shredded hash brown potatoes
  • 1 pound bulk pork sausage, cooked and drained
  • 1/2 pound bacon strips, cooked and crumbled
  • 1 medium green pepper, chopped
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 green onion, chopped
  • 1 cup reduced-fat biscuit/baking mix
  • 1/2 teaspoon salt
  • 4 eggs
  • 3 cups 2% milk

In a large bowl, combine the hash browns, sausage, bacon, green pepper, 1 cup cheese and onion. Transfer to a greased 13-in. x 9-in. baking dish.

In another bowl, whisk the biscuit mix, salt, eggs and milk; pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 30-35 minutes or a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Yield: 12 servings.

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