Holiday Brunch Casserole

 Best if made ahead and refrigerated overnight

• 4 cups frozen shredded hash brown potatoes, thawed
• 1 pound bulk pork sausage, cooked and drained
• 1/2 pound bacon strips, cooked and crumbled
• 1 medium green pepper, chopped
• 3-4 green onions, chopped
• 2 cups shredded cheddar cheese, divided
• 4 large eggs  (I use 6-8 eggs and a couple extra TBS biscuit mix)
• 3 cups 2% milk
• 1 cup biscuit/baking mix
• 1/2 teaspoon salt

Directions

1. In a large bowl, combine the first 5 ingredients; stir in 1 cup cheese. Transfer to a greased 13x9-in. baking dish.
2. In another bowl, whisk eggs, milk, baking mix and salt until blended; pour over top. Sprinkle with remaining cheese. Refrigerate, covered, overnight.
3. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake covered with foil-35-40 minutes then uncover and continue baking 10-15 minutes until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

 

**I saute the vegetables after cooking sausage- then added potatoes to brown a little.

Optional seasonings for more flavor: 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/2 tsp dry mustard