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Mexi Cheesy Breakfast Casserole

2 C shredded 4 cheese Mexican blend
3/4 C sour cream, divided
1.5 C chopped onion, divided
3/4 tsp salt, divided
Tony’s creole seasoning
1 tsp ground pepper, divided
1 large egg, lightly beaten
1 (20 oz. minimum) pkg frozen/refrigerated shredded hash browns
   (or substitute hash brown cubes)
1/4 C canola oil
1 lb. link green onion sausage
1 C chopped fresh red bell pepper
1-1/4 C whole milk (or buttermilk for added richness)
5 large eggs, lightly beaten
Garnish:  Green onions, cilantro, pic de gallo
Combine 1/2 C cheese, 1/4 C sour cream, 1/2 C onion, 1/4 tsp salt, 1/2 tsp black pepper, Tony’s for added sprinkles, and 1 egg in large bowl; stir; add to potatoes.
Heat 2 T oil in large skillet over medium heat.  Cook 7 minutes or until brown on one side.  Drizzle with remaining oil, flip and cook til brown. (I have a horrible time with true hash browns; therefore I prefer the cubed potatoes!).  Spoon evenly into base of 3 Qt baking dish (or oblong 9×11).
Meanwhile, slice sausage into link halves; saute for 2 minutes; add bell pepper and remaining onion.  Cook till vegetables are soft and sausage seared.
Whisk together milk, 5 eggs, remaining cheese, 1/2 C sour cream, 1/2 tsp salt & 1/2 tsp pepper; also add Tony’s as desired.  Add sausage and pour over potatoe mixture.
Cover with foil and refrigerate overnight or 8 hours;  Cook at 350 for 50-60 minutes til top is browned and eggs are set.  Garnish with green onions, pico de gallo and sour cream for a special holiday breakfast!  Yum!!!
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About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keller Williams Redstick Partners 8686 Bluebonnet Blvd. Baton Rouge, LA 70810 225-768-1800 Each Office Independently Owned and Operated

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