On Christmas Eve we always have family over to stay the night and be here when everyone wakes up in the morning. Each year I have tried a new recipe for an easy morning breakfast that I can make the night ahead. None so far have been that delicious until this year. I tried this new recipe from the Taste of Home Magazine and everyone loved it. It was fairly easy to make the night before and we were able to use our farm fresh eggs for the recipe. I think this one will be used over and over throughout the coming year.
Holiday Brunch Casserole from Taste of Home Magazine
4 cups frozen shredded hash brown potatoes, thawed ( used hash browns you find in the bacon section fresh and they worked fine.)
1 pound pork sausage, cooked and drained ( I used one package Jimmy Dean original)
1/2 pound bacon strips cooked and crumbled
1 medium green pepper chopped
1 green onion chopped
2 cups (8oz) shredded cheddar cheese, divided
3 cups 2% milk
1 cup reduced-fat biscuit/baking mix ( I used Gluten free baking mix)
1/2 teaspoon salt
1. In a large bowl, combine potatoes, sausage, bacon, green pepper and green onion; stir in 1 cup cheddar 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 of potatoes. Sprinkle with remaining 1 cup cheese.
Refrigerate, covered overnight.
3. Preheat oven to 375 degrees. Remove casserole from refrigerator while oven heats. Bake, uncovered, 30 -35 minutes or until a knife inserted into center comes out clean.
Let stand for 10 minutes before cutting.