Chef John Folse's Back to School Breakfast Casserole

Prep Time: 1½ Hours
Yields: 8 Servings

Comment:
It’s time to get back into the routine of getting the kids up, dressed and out the door for school, but it can be a challenge to fit a good breakfast into the morning rush. This recipe can be prepared the night before and popped in the oven while the kids are still asleep. You’ll have the assurance that they are starting their day with the hearty, nutritious breakfast they need.

Ingredients:
1 (16-ounce) package frozen cubed hash browns, thawed
½ pound breakfast sausage, cooked and crumbled
8 slices bacon, cooked and crumbled
1 cup shredded Cheddar cheese
¼ cup onions
¼ cup diced red bell peppers 
¼ cup diced green bell peppers 
¼ cup sliced green onions 
¼ cup chopped parsley 
½ tsp salt 
¼ tsp cracked black pepper
6 eggs
1½ cups milk
dash of paprika

Method:
In a large mixing bowl, combine hash browns, sausage, bacon, ½ cup cheese, onions, bell peppers, green onions, parsley, salt and black pepper. Mix well. Preheat oven to 350° F. Spoon mixture into a greased 8” x 8” ovenproof dish. In medium mixing bowl, beat eggs and milk until smooth. Pour over hash brown mixture. Bake uncovered 45–50 minutes or until golden brown. Remove from oven and top with remaining cheese.
NOTE: Dish may be prepared in advance, covered and refrigerated overnight. Remove from refrigerator 30 minutes before baking.