Breakfast Egg & Veggie Casserole - by Sunscape

Recipe:

1 large bag of Potato Hashbrowns
1 can of corn or 1 bag of frozen
1 can of diced carrots
1 can of diced tomato with chilis
1 large onion diced
1 large green pepper diced
1 16 oz bag of shredded cheese (I use the Mexican blend)
1 package of Jimmy Dean breakfast sausage
10 eggs blended
salt, pepper, & dried parsley to taste

1 - Spray a large baking pan with oil and spread out the hashbrowns evenly on the bottom. Place the pan into a preheated 375°F. oven and bake for 10 minutes.
2 - Drain the vegetables if using canned, add half the cheese, and blended eggs together

3 - Partially cook the breakfast sausage and drain off any grease. (I chose to use cubed chicken breast)
4 - Remove the pan of hashbrowns from the oven and top them evenly with all the other ingredients.

5 - Spread the remaining cheese on top evenly and return to the oven.

6 - Bake for approximately 40 minutes until a knife inserted comes out clean.

For Freezing

1 - If you would like to save the potions for freezer meals, let the casserole cool before slicing it into individual serving portions.

2 - With a wide spatula remove the portions onto a parchment-lined cooking tray and place the tray into the freezer for 24 hours. Remove them when fully frozen and wrap each one into your needed breakfast potions. You can then label and date your containers and return them to the freezer to enjoy at a later date.

3 - Thaw the breakfast portions overnight in the refrigerator and warm them for serving the following morning. Enjoy!

• Note: You can substitute the sausage with chopped chicken breast, diced ham, or bacon.

Until next time, this is Sunscape
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