Breakfast Bake

One of my boys isn't so fond of eggs so when I found this casserole didn't use any, we had to give it a try. It makes quite a bit for our family of four, but was wonderful heated up for quick and easy breakfast during the week.

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 2  lbs bulk sausage
• 1  cup  chopped onion
• 1⁄4 cup  chopped green pepper
• 1⁄4 cup  chopped  sweet red pepper
• 2  cups  shredded cheddar cheese, divided
• 1 (15 ounce) can  cheddar cheese soup
• 1  cup sour cream
• 1  cup  French onion dip
• 1⁄8 teaspoon pepper
• 30  ounces frozen hash brown potatoes, thawed

Directions

1. Cook sausage in large skillet over medium heat until no longer pink.
2. Add chopped onion and peppers and cook until vegetables are tender, about 5 minutes. Drain on paper towels.
3. Combine 1 3/4 cups cheese and next 4 ingredients in large bowl.
4. Fold in potatoes.
5. Spread half of the potato mixture in a shallow 3-quart baking dish.
6. Top with sausage mixture.
7. Top with remaining potato mixture.
8. Sprinkle with remaining cheese.
9. Cover and bake at 350 for 45 minutes.
10. Uncover, bake 10 more minutes, or until heated through.