| Yield | |
|---|---|
| Source | Kristy Fong's recipe |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Kristy Fong's recipe |
| Prep time | 30 minutes |
| 1 | Pound | Hash Brown Potatoes (frozen) |
| 1 | Pound | Breakfast Sausage |
| 8 | Eggs | |
| 1⁄2 | Yellow Onion (diced) | |
| 1⁄2 | Green Bell Pepper (diced) | |
| 8 | Ounce | Mushrooms (sliced) |
| 1 | Teaspoon | Olive Oil |
| 1 1⁄4 | Cup | Milk |
| 1⁄2 | Teaspoon | Dried Thyme |
| Pinch | Ground Nutmeg | |
| Salt | ||
| Black Pepper | ||
| Garlic Powder | ||
| 2 | Green Onions (chopped) | |
| 1⁄2 | Pound | Cheddar Cheese |
1.Preheat oven to 350 degrees.
2.Fry hash brown potatoes according to package directions. Spray a 9x13 inch pan with nonstick spray and layer potatoes on bottom of pan.
3.Brown sausage and cut into bite-sized pieces then spread over potatoes.
4.Saute onions, peppers, and mushrooms with olive oil. Spread over sausage.
5.In a large bowl beat eggs, milk, thyme, green onion and seasonings.
6.Pour egg mixture over casserole and top with cheddar cheese. Bake casserole for 40 minutes until it puffs (no shaky eggs).