Breakfast Casserole

Recipe is for 8x11 pan. Scale up by 33% for 9x13

3 tbsp butter, melted

20 oz frozen shredded potatoes; defrosted (for 8x11); (30 oz for 9x13)

1 small onion, diced

½ green pepper, diced

½ cup broccoli, chopped

Any other veggies

1 cup diced cooked sausage

8 eggs

1/3 cup milk

1 cup shredded cheese

Salt and pepper to taste

1 tsp dry mustard powder

1. Preheat oven to 350F.

2. Beat eggs in mixing bowl.

3. Add potatoes, milk, cheese, vegetables, salt and pepper and mix.

4. Spread butter in bottom of 9x13 pan and add potato mixture.

5. Cook immediately or cover with foil and place in fridge overnight. Remove from fridge 30 mins before baking.

6. For 8x11, bake covered for ~35 minutes. Remove foil and cook for ~25 mins more or until eggs are cooked through (160F/71C) and top is browned. For 9x13, bake covered for ~45 minutes. Remove foil and cook for ~30 mins more or until eggs are cooked through (160F/71C) and top is browned.