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Holiday Brunch Casserole

From the kitchen of the Oregon Trail Winnies & Itascas

  • ·         4 C frozen shredded hash browns, thawed                        
  • ·         1 lb.bulk pork sausage, cooked & drained
  • ·         ½ lb. bacon strips, cooked & crumbled                                
  • ·         1 med. green pepper, chopped
  • ·         1 green onion, chopped                                                             
  • ·         2 C (8 oz.) shredded cheddar cheese, divided
  • ·         4 eggs                                                                                                                 
  • ·         3 C 2% milk                                                                                       
  • ·         1 C reduced-fat biscuit/baking mix
  • ·         ½ t salt
  1.  In a large bowl, combine potatoes, sausage, bacon, green pepper and green onion; stir in 1 cup cheddar cheese. Transfer to a greased 13 x 9 inch baking dish.
  2. In another bowl, whisk eggs, milk, baking mix and salt until blended; pour over top. Sprinkle with remaining cheese. Refrigerate, covered, overnight.
  3. Preheat oven to 375 degrees. Remove casserole from refrigerator while oven heats. Bake, uncovered, 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. 

Serves: 12