Easy Breakfast

Quick Post for a Quick and Easy Breakfast Casserole.

Sausage & Egg Brunch Bake

8 Organic frozen hashbrown patties

1 Box All Natural Cooked Sausage Patties (6 in a box)

1 cup onion, chopped

1 cup red pepper, chopped

6 oz organic or low-fat cream cheese, softened

3/4 cup non-fat milk

12 eggs

1 Tablespoon fresh parsley, snipped (we were out so I just used Dried Parsley Spices)

Dash of ground black pepper

Place the hashbrowns at the bottom of a 9×13 baking dish.

Cook the sausages and onions in a large skillet

Use the Pampered Chef Salad Chopper to cut it up

Spoon the sausage and onions evenly over the hashbrowns; sprinkle with red peppers.

In a large mixing bowl mix eggs, milk, cream cheese, and parsley with a wire whisk until completely smooth.

Pour egg mixture over the top.

I make this at night and cover it in plastic wrap and tin foil. It can be stored in a fridge overnight or for no more than 24 hours.

Then in the morning I bake it in a 350º F oven for 45 to 50 minutes. Check to make sure the centerr of egg mixture is set.

Let stand for 10 minutes and cut into squares to serve.

ENJOY!