Shredded hash browns form the crust, and sausage, vegetables, cheese and eggs are the filling in this brunch-friendly cheesy sausage and potato skillet casserole.
Cheesy sausage and potato skillet casserole recipe
8 ounces bulk breakfast sausage, crumbled
1 medium onion, chopped
1 medium green bell pepper, chopped
1 cup milk
1 tablespoon McCormick Oregano Leaves
1/2 teaspoon salt
1/4 teaspoon McCormick Black Pepper, Coarse Ground
1-1/2 cups shredded mozzarella cheese
1 cup crumbled feta cheese
2 plum tomatoes, seeded and chopped
1 tablespoon oil
1 package (20 ounces) refrigerated shredded hash browns
Cook and stir sausage in large skillet on medium heat 5 minutes or until lightly browned. Add onion and bell pepper; cook and stir 5 minutes or until vegetables are tender. Set aside.
Beat eggs in large bowl with wire whisk. Add milk, oregano, salt and pepper; mix well. Add sausage mixture, cheeses and tomatoes; mix well. Set aside.
Pour oil into same skillet, swirling to coat the pan. Spread hash browns in bottom and up sides of pan. Pour egg mixture over potatoes. Cover. Cook on medium heat 10 to 15 minutes or until eggs are set.
Nutritional information (per serving)
Total Fat: 13g