Bacon and Hashbrown Version
| 1 | lb bacon, cut into 1-inch pieces |
| 1 | medium onion, chopped (1/2 cup) |
| 1 | medium red bell pepper, chopped (3/4 cup) |
| 1 | package (8 oz) sliced fresh mushrooms |
| 2 | tablespoons Dijon mustard |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 3/4 | cup milk |
| 12 | eggs |
| 1 | package (2 lb) frozen hash browns, thawed |
| 2 | cups shredded Cheddar cheese (16 oz) |
In 12-inch skillet, cook bacon until crisp. Using slotted spoon, remove bacon from pan and transfer to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.
Southwest Sausage Version
12 oz bulk spicy pork sausage
5 cups frozen southern-style hashbrowns (or add chopped peppers to regular-style hashbrowns)
1 can (4.5 ounces) chopped green chiles, undrained
3 cups shredded Colby-Monterrey Jack cheese (12 oz)
6 eggs
1 1/2 cups milk
1/4 teaspoon salt
1 cup chunky salsa
1 cup sour cream
Spray 13x9-inch glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel.
Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese. In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended. Pour over potato mixture. Sprinkle with remaining 1 1/2 cups cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours.
Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa and sour cream.
Gluten Free Version
1 package (16 oz) bulk pork sausage
1 medium red bell pepper, chopped
1 medium onion, chopped
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
3/4 cup Bisquick® Gluten Free mix (or any other GF mix)
2 cups milk
1/4 teaspoon pepper
6 eggs
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage, bell pepper and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour over sausage mixture in baking dish.
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake about 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Sausage and Apple Biscuit Version
1 package (1 lb) bulk pork sausage
4 medium cooking apples, coarsely chopped (4 cups)
1 large onion, chopped (1 cup)
6 eggs
1/2 teaspoon salt
2 1/4 cups flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons firm butter or margarine, cut into 1/2-inch cubes
1 1/2 cups shredded Cheddar cheese (6 oz)
2 medium green onions, finely chopped (2 tablespoons)
1 cup buttermilk
Heat oven to 425ºF. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray or grease with shortening. In 12-inch skillet, cook sausage, apples and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain if necessary. Spoon into baking dish.
In medium bowl, beat eggs and 1/2 teaspoon salt with wire whisk or fork until well mixed. Pour eggs over sausage mixture.
In large bowl, mix flour, baking powder, sugar, baking soda and 1 teaspoon salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in cheese and green onions. Add buttermilk; stir just until combined. Drop dough by rounded tablespoonfuls evenly onto sausage mixture.
Bake uncovered 20 to 30 minutes or until biscuits are deep golden brown and done in the middle. Let stand 10 minutes before serving.
