Sausage Egg Bake

Good morning gang and happy Tuesday!  Another breakfast coming at you!  This one is new for me and turned out great.  I have made it twice already and just found the recipe last week!  Thanks for stopping by, prayers to those that need them and straighten up that jacket!!!  LOL  See you Thursday!

Sausage Egg Bake

1 lb pork sausage

1 box (7 oz) Green Giant Steamers antioxidant blend

10 eggs

1 cup whole or 2% milk

1 bag (20 oz) refrigerated O'Brien hash browns

2 cups shredded cheese (8 oz) (I used Italian blend)

3 Tablespoons chopped fresh basil leaves

Heat oven to 350°.  Spray 13 x 9" (3 quart) baking dish with cooking spray.  In 8" skillet, cook sausage over medium heat, 5-7 minutes, stirring frequently until no longer pink; drain.

Remove pouch of vegetables from box.  Place pouch, printed side up, on microwavable plate.  Do not cut slit in pouch.  Microwave on high about two minutes or just until thawed.  In large bowl, beat eggs and milk with whisl.  Stir in patoes, cooked sausage, vegetables, 1 cup of the cheese and 1 Tablespoon of basil.  Pour into baking dish.  Bake now, or cover and refrigerate up to 12 hours.

Bake 60-65 minutes, uncovered, until center is set.  Sprinkle with remaining cheese during last five minutes of bake time.  Sprinkle with remaining basil just before serving!

This recipe came from the Pillsbury.com website!