Sausage and Peppers Brunch Bake

Drescription

This hearty egg dish features zesty Italian sausage and a layer of hash browns for a little bit of everything in each bite.

Ingredients

• 1 pkg (22.5 oz/640 g) frozen toaster hash brown patties, thawed (10 patties)
• 1 jar (12 oz/350 g) roasted red peppers, drained and patted dry
• 1 medium onion
• 1 lb. (450 g) hot italian turkey sausage, casings removed
• 6 oz. (175 g) reduced-fat cream cheese (neufchatel), softened
• ¾ cup (175 ml) milk
• 12 eggs
• ¼ tsp (1 ml) ground black pepper
• optional garnish: fresh parsley, chopped

Directions

1. Preheat oven to 350°F (175°C). Grease a 9" x 13" (23-cm x 33-cm) Brilliance Nonstick Baking Pan. Arrange hash brown patties in a single layer over the bottom of the pan. Dice red peppers and onion. In a skillet, cook and stir sausage and onion over medium heat 8-10 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain.
2. In a large mixing bowl, whisk cream cheese and milk until completely smooth. Add eggs and black pepper; whisk until smooth.
3. Spoon sausage mixture evenly over hash browns; sprinkle with red peppers. Pour egg mixture over peppers. Bake 45-50 minutes or until center of egg mixture is set. Remove from oven; let stand 10 minutes. Cut into squares and serve. Top with fresh parsley, if desired.