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
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.