4
cups frozen shredded hash brown potatoes
1
lb. bulk pork sausage, cooked and drained
1/2
lb. sliced bacon, cooked and crumbled
1
medium green pepper, chopped
2
cups (8 ounces) shredded cheddar cheese, divided
1
green onion, chopped
1
cup reduced-fat biscuit/baking mix
1/2
tsp salt
4
eggs
3
cups milk
1. In a large bowl, combine
the hash browns, sausage, bacon, green pepper, 1 cup of cheese and onion.
Transfer to a greased 13 x 9 baking dish.
2. In another bowl, whisk
the biscuit mix, salt, eggs, and milk; pour over the top of the hash brown
mixture. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375 degrees for 30 to 35 minutes or until golden brown. Let stand for 10 minutes before cutting. Yield: 12 servings.