Easiest Hashbrown Egg Bake

Hashbrown Egg Bake
Try this easy and filling breakfast for a family brunch this winter!  Frozen vegetables are fantastic because they’re pre-cut, less expensive than fresh vegetables, and just as nutritious!  Most of the ingredients can be purchased regionally. Try Burnett Dairy cheese blend, Tetzners Dairy milk, local eggs, and 6th Street Market sells frozen ground pork.

Yield: 12 servings

Ingredients

• Oil for casserole pan
• 20 oz. frozen shredded potatoes (if shredding fresh potatoes be sure to squeeze out extra moisture)
• 1 pound ground meat of choice (italian sausage/venison/cubed ham)
• 20 oz. Frozen mixed bell peppers.
• ½ teaspoon garlic powder
• ¼ teaspoon chili powder
• ½ teaspoon cumin
• 12 eggs
• 2 cups milk of choice
• 3 cups shredded mixed cheese of choice
• salt and pepper

Directions

1. Oil the 9x13 inch casserole pan.
2. Lay shredded potatoes on bottom of pan.  Sprinkle with salt and pepper.
3. Brown the sausage, then add the frozen vegetables to the pan and turn to high.  Saute until they’re tender or until the water has evaporated, and then season with salt, pepper, and spices.  Sprinkle browned sausage and veggies over the potatoes in the casserole pan.
4. Mix eggs & milk in a bowl, season with salt and pepper and pour mixture over the potatoes and sausage mixture.  
5. Sprinkle cheese, salt and pepper on top.
6. Heat oven to 350 F, cook until set, about 60 minutes.