Sausage Breakfast Casserole

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with Nonstick Cooking Spray (as needed) .

Spread Frozen Shredded Hash Browns (1 pckg) on the bottom of prepared baking dish. Drizzle hash browns with Butter (4 Tbsp) , Olive Oil (2 Tbsp) , Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) . Gently mix with a spoon.

While potatoes are baking, brown Breakfast Sausage Links (1 lb) in a nonstick skillet over medium heat. Break up sausage with a wooden spoon and cook until no longer pink. Transfer cooked sausage to a paper towel lined plate to soak up excess grease.

In the same skillet saute Onion (1) and Red Bell Pepper (1) for 5 minutes, or until softened. Remove for heat and set aside.

In a large bowl, whisk together Eggland's Best Classic Eggs (10) , Milk (1/2 cup) , Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) . Pour eggs over partially cooked hash browns.

Sprinkle half of Shredded Sharp Cheddar Cheese (2 cups) , then all cooked sausage, peppers, onions, and finish with remaining cheese.