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!"
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