Do-Ahead Sausage Breakfast Bake

 

1

lb bulk pork sausage

2

boxes (5.2 oz each) seasoned shredded hash brown potatoes

1

medium red bell pepper, chopped (1 cup)

1

tablespoon dried chopped onion

2

cups shredded Cheddar cheese (8 oz)

1

cup Original Bisquick® mix

1/2

teaspoon pepper

3 1/2

cups milk

6

eggs

• 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is thoroughly cooked; drain.
• 2 In large bowl, mix cooked sausage, uncooked potatoes, bell pepper, onion and 1 cup of the cheese. Spread in baking dish.
• 3 In medium bowl, stir Bisquick mix, pepper, milk and eggs until blended. Pour over potato mixture. Sprinkle with remaining 1 cup cheese. Cover with foil; refrigerate at least 8 hours but no longer than 24 hours.
• 4 Bake covered 30 minutes. Uncover; bake 18 to 22 minutes longer or until light golden brown around edges. Let stand 10 minutes before serving.