Hearty Breakfast Bake

Simplify the Season, p. 3

1 package (12 oz) bulk pork sausage

4 medium green onions, thinly sliced (1/4 cup)

1 medium red bell pepper, chopped (1 cup)

1 package (8 oz) sliced mushrooms (3 cups)

½ bag (20-oz size) refrigerated loose-pack hash brown potatoes (2-1/2 cups)

2 cups shredded Swiss cheese (8 oz)

1 cup pancake and baking mix

2 cups milk

1/8 tsp pepper

5 eggs

I made this for a brunch party - I have to admit, this isn't a sight I'm used to seeing first thing in the morning.

The grocery I went to was very proud of their bulk sausage blend.

I smithereened some hash brown patties that we already had in the freezer.

Move oven rack to middle position. Heat oven to 375F. Spray 9x12-inch pan with cooking spray.

In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain. Layer sausage, onions, bell pepper, mushrooms and potatoes in pan. 

Pretty layer!

Stir remaining ingredients with wire whisk until blended – pour over top.

If you stop and think about it, yellow foods are some of the best foods.

Place pan on cookie sheet. Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. 

Ding! Finished casserole.

My Rating: 4/5 "Solid combination of ingredients that makes for a tasty outcome. The Swiss cheese is really what brings it all together. The leftovers keep well. Yummy good-morning food!"