Farm To Table Breakfast Casserole

INGREDIENTS:

• 1 lb. sweet Italian sausage
• 2 cups frozen shredded hash browns
• 2 cups shredded cheese (sharp, cheddar, or Colby jack)
• 1-1/2 cup diced onion
• 3 Roma tomatoes seeded and chopped
• 1 cup diced green pepper
• 8 oz sliced mushrooms
• 5-6 chopped green onions
• 1-2 cloves minced garlic
• 12 eggs
• 1-34 cup milk
• 1-1/-2 tsp dried parsley
• 1 tsp salt
• 1 tsp dried basil
• 1/4 tsp black pepper
• optional vegetables: chopped broccoli, asparagus and zucchini

DIRECTIONS:

1. In the morning, preheat the oven to 375°F
2. In a pan over medium heat, cook together the sausage, mushrooms, onions, and garlic until the sausage is no longer pink. While cooking break up the sausage. If you don’t have any mushroom lovers break down the mushrooms while cooking, I promise they won’t notice. add in any optional vegetables chopped small.  Drain the liquid when done.
3. in a medium bowl, whisk together milk, eggs, salt, pepper, basil and parsley.
4. Add in 1 cup of the shredded cheese and mix. set aside.
5. In a 9×13 casserole pan, spray with cooking spray or butter the pan before the layer of potatoes goes in.  There is no need to thaw the shredded hashbrowns.
6. Add in layers the sausage mixture, 1 cup of cheese, green peppers, tomatoes, and green onion. I have added my green peppers to the sausage mixture and cooked them. Either way, it’s yummy.
7. Pour the egg mixture evenly over the ingredients in the baking pan.
8. Cover the pan and refrigerate overnight or bake immediately.
9. Bake casserole, uncovered for about 60-70 minutes, or until egg in middle is just set and edges are lightly golden brown.
10. Allow to cool for 10 minutes before serving.

This freezes so well. Freeze after baking.

This recipe was inspired by https://twohealthykitchens.com/farmers-market-overnight-breakfast-egg-casserole/