Yield: 12-15 servings
(can easily be "halved")
2 pkgs (12 oz each) breakfast sausage links
3 cups milk
1 1/2 tsp ground mustard
1 tsp salt
1/2 tsp pepper
2 pkgs (20 oz each) refrigerated shredded hash browns
2 cups (8 oz) shredded cheddar cheese
1/2 cup diced red bell pepper
1/3 cup thinly sliced green onions
2 cups salsa, optional
*Place sausage on a 15x10x1" baking pan. Bake at 375 for 15-20 minutes, turning once, until sausage is no longer pink inside. Drain and slice into 1/4" circles.
*In a large bowl combine the eggs, milk, mustard, salt, and pepper. Add the hash browns, sausage, cheese, bell pepper, and green onions. Mix well.
*Pour into a greased 13x9x2" baking dish. Cover and refrigerate overnight.
*Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 65-70 minutes, or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa if desired.