Ingredients

• 20oz Hashbrowns
• 9oz Breakfast Sausage – cooked
• 10oz Rotel – drained
• 2 Cups Cheddar Cheese – shredded
• 1 Green Pepper – finely diced
• 1/2 Medium Onion – finely diced
• 10 Eggs
• 1/2 Cup Milk
• 2 Tsp Ground Black Pepper
• 1 Tsp Salt
• 1 Tsp Paprika

Directions

1. Pre-heat your oven to 350 degrees F.
2. In a 9 x 13 baking dish or an enameled cast iron casserole dish mix the hashbrowns, sausage, rotel, green pepper, onion, spices, and 1 1/2 cups of the shredded cheese.
3. In a large bowl, beat the eggs and the milk.
4. Pour the eggs over the casserole mix and ensure that you pour over top of the entire dish.
5. Top with the remaining 1/2 cup cheese.
6. Bake uncovered in the oven between 40 and 50 minutes, pending your oven.
7. Remove the casserole and let cool for 5 to 10 minutes before serving.
8. Store the leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave.