Sausage Breakfast Casserole


  • 1 pound Italian Sausage
  • 1/2 cup onion diced
  • 1/2 cup green pepper diced
  • 4 cups frozen shredded hash browns
  • 8 eggs
  • 2 cups Kraft Natural's Colby Jack Shredded Cheese
  • 1 1/4 cup milk
  • Salt
  • Pepper


  • Fry sausage in a large pan until cooked. Move to paper towel to drain excess grease, and in same pan, saute ½ cup onion and ½ cup green pepper until soft.
  • Mix sausage, onion, green pepper, and hash browns together and spread evenly into a 9x13 pan. Sprinkle two cups grated cheese over the top.
  • In separate bowl, whip eight large eggs, and 1 and ¼ cup milk, salt and pepper together, and pour over hash brown mixture.
  • Put in fridge overnight or for at least two hours. Bake at 350 degrees for 55 minutes or until eggs are set