Photo courtesy of
American Profile
This is one of my favorite cold weather breakfast recipes. A nice slice of Cowgirl Casserole, a cup of coffee, and a good book by the fire place equals pure bliss for me. This hearty recipe will give any cowboy or cowgirl a good start to the day.
Ingredients
Vegetable oil or nonstick
cooking spray
1 pound bulk sausage, browned and drained
1/2 pound bacon, cooked, drained and crumbled
12 ounces frozen hash brown
potatoes
1 medium green bell pepper, chopped
2 tablespoons chopped
green onions
2 cups shredded Cheddar
or Monterey Jack cheese, divided
1 cup reduced-fat Bisquick
3 cups 2% reduced-fat milk
1/2 teaspoon salt
4 eggs
Instructions
1. Oil a 13-by-9-inch glass baking dish or spray it with cooking spray.
2. Combine sausage, bacon, hash browns, bell pepper, green onions and 1 cup cheese in a large bowl. Spread in baking pan.
3. Whisk together Bisquick, milk, salt and eggs until well blended. Pour over potato mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight (no longer than 24 hours).
The Next Day
4. Preheat oven to 375F. Remove dish from refrigerator.
5. Bake, uncovered, 30 to 35 minutes, until light golden brown around the edges. Let stand 10 minutes before serving. Serves 12.
