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Meat and Potato Egg Casserole

Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Serving Size 12

Ingredients

  • nonstick cooking spray
  • 12 oz. frozen hash brown potatoes shredded
  • 2 c. shredded cheddar or Monterey Jack cheese divided
  • 1 lb. bulk sausage browned and drained
  • 1/2 lb. bacon cooked and crumbled
  • 1/2 medium green sweet pepper chopped
  • 1/2 medium red sweet pepper chopped
  • 4 green onions chopped
  • 1 small can mushroom stems and pieces drained (optional)
  • 1 c. biscuit mix
  • 3 c. 2% milk
  • salt and pepper
  • 4 eggs beaten

Instructions

  • Spray with nonstick cooking spray a 9 x 13 glass baking dish. Place potatoes in prepared dish. Set aside 1 cup of the cheese.
  • In a large bowl, combine the remaining 1 cup cheese, cooked sausage and bacon, sweet peppers, onions, mushrooms, biscuit mix, milk, salt, pepper, and eggs. Pour over potatoes in baking dish; spread evenly. Sprinkle reserved 1 cup cheese. Cover and refrigerate at least 8 hours but no longer than 24 hours. It can also be frozen; just increase the cooking time.
  • Preheat oven to 375 degrees F. Bake for 35 minutes, until light golden brown around the edges. Let stand for 10 minutes before serving.