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1
In a heavy bottomed skillet, brown Sausage, stirring until it crumbles (or after cooking and draining pulse in food processor until the texture you want).
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2
Remove sausage to drain on a paper towel lined bowl and remove all but 3 TB of drippings from pan.
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3
Heat pan on high, scraping bits from bottom.
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4
When hot, add 2 TB butter, sliced mushrooms, 1/2 cup green pepper and onion and reduce heat to medium-high.
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5
Cook about 5-6 minutes or until mushrooms and onions start to caramelize.
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6
Stir and scrape bottom of pan frequently.
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7
During last minute of cooking, add chopped Recipe #250855 or regular minced garlic.
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8
When done, remove from heat and reserve.
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9
Preheat oven to 350 degrees F.
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10
Place hashbrowns in a lightly greased 3 qt (9x13x2 inch) baking dish and a loaf pan.
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11
Layer cooked sausage, cheese & the sauted veggie mix evenly over hashbrowns in each pan, and --
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12
Whisk to combine eggs (or substitute),all spices and milk in a large bowl.
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13
Pour egg mixture over all else in pans.
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14
Finally, sprinkle with parmesan cheese last.
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15
Bake in a 350 degree oven for 50 minutes or until golden.
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16
Rotate and switch pans on racks for even browning.
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17
The loaf pan may finish cooking in 40 minutes or so.
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18
Garnish, if desired with cilantro, sliced cherry tomatoes and diced green pepper and red peppers (roasted ones really add a flavor punch) & more parmesan.
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19
The colors should look Christmas-ey and the parmesan should resemble snow.
