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Prep 10min
Total1hr35min
Servings6
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Ingredients
1
lb bulk Italian sausage
4
cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag), thawed*
1 1/2
cups shredded Colby-Monterey Jack cheese (6 oz)
1
box (9 oz) frozen asparagus cuts, thawed**
4
eggs
3/4
cup milk
2
tablespoons shredded Parmesan cheese (1/2 oz)
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Steps
1
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 8-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink.
2
In baking dish, layer half of the thawed potatoes, half of the Colby-Monterey Jack cheese, the cooked sausage, thawed asparagus, remaining potatoes and cheese.
3
In medium bowl, beat eggs and milk until well blended. Pour evenly over potato mixture.
4
Cover tightly with foil; bake 1 hour. Uncover dish; sprinkle with Parmesan cheese. Bake uncovered 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand about 5 minutes before serving.
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*To quickly thaw the frozen potatoes, place in colander or strainer; rinse with warm water until thawed; drain well.
**To quickly thaw the frozen asparagus, cut small slit in center of pouch. Microwave on High 2 to 3 minutes or until thawed; drain well.
For each napkin ring, cut a 15-inch piece of 1/2-inch-wide wired ribbon. Tie the ribbon around the napkin and thread jingle bells on the ribbon. Curl the end of the ribbon loosely around your finger.
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