Easy Sausage Breakfast Casserole

Fry Mild Italian Sausages (455 g) in a large pan until cooked.

Move to paper towel to drain excess grease, and in same pan, sauté ½ cup Onions (75 g) and ½ cup Green Bell Peppers (75 g) until soft.

Mix sausage, onion, green pepper, and Frozen Shredded Hash Browns (840 g) together and spread evenly into a 9x13 pan.

Sprinkle two cups Shredded Colby Jack Cheese (240 g) over the top.

In separate bowl, whip eight Small Eggs (8) and 1 and ¼ cup Milk (300 mL), Salt (to taste), and Ground Black Pepper (to taste) together, and pour over hash brown mixture.

Put in fridge overnight or for at least two hours. Bake at 350 degrees F (180 degrees C) for 55 minutes or until eggs are set. Best when made the night before and cooked immediately before serving. Can be frozen in individual portions after cooking.