4 C frozen shredded hashbrowns
2 C shredded cheddar
1 lb (cooked) breakfast sausage - I use sweet sausage, because it's more "breakfasty" to me
1/2 C onion, minced
1 minced bell pepper
8 eggs, beaten
2 (12 oz) cans evaporated milk
1/2 to 1 tsp pepper
1/2 tsp salt
Arrange hashbrowns in an even layer in the bottom of a greased 9X13 pan
Sprinkle with pepper, onion, sausage, and cheese
Combine eggs, milk, salt and pepper and whisk together, then pour over hashbrown mixture, cover and refrigerate for several hours, or overnight
Bake, uncovered at 350 degrees until the center is set: 40 to 50 minutes if chilled. 50 to 60 minutes if chilled overnight.
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