Brunch Casserole

The Record’s “Recipe of the Week”:
Brunch Casserole by Tina Edmonds

4 cups frozen shredded hash brown potatoes
1 lb. bulk pork sausage, cooked and drained
1/2 lb. sliced bacon, cooked and crumbled
1 medium green pepper, chopped
2 cups (8 oz.) shredded cheddar cheese, divided
1 green onion, chopped
1 cup reduced-fat biscuit/baking mix
1/2 tsp. salt
4 eggs
3 cups milk

In a large bowl, combine the hash browns, sausage, bacon, green peppers, 1 cup cheese, and onion. Transfer to a greased 13x9 baking dish.

In another bowl, whisk together the biscuit mix, salt, eggs, and milk. Pour over the hash brown mixture. Sprinkle with the remaining cheese. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake uncovered at 375° for 30-35 minutes or until golden brown. Let stand 10 minutes before cutting.


Lawrence County Record

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Mt. Vernon, MO, 65712


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