Sunshine Casserole

• 2 pkg. (12 oz. each) breakfast pork sausage links
• 9 eggs
• 3 cups milk
• 1-1/2 tsp. dry mustard
• 1/2 tsp. black pepper
• 1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes
• 2 cups KRAFT Mexican Style Finely Shredded Four Cheese
• 1/2 cup chopped red peppers
• 3 green onions, thinly sliced

1. Cook sausage as directed on package; drain.
2. Cut into 1/4-inch-thick slices.
3. Whisk eggs, milk, mustard and black pepper in large bowl until blended.
4. Add potatoes, cheese, red peppers, onions and sausage; mix well.
5. Pour into 13x9-inch baking dish sprayed with cooking spray.
6. Refrigerate overnight.
7. Remove casserole from refrigerator 30 min.
8. before baking.
9. Heat oven to 350 degrees F. Bake casserole 1 hour 5 min.
10. to 1 hour 10 min.
11. or until center is set and top is golden brown.
12. Remove from oven.
13. Let stand 10 min.
14. before serving.

pork sausage, eggs, milk, dry mustard, black pepper, brown potatoes, four cheese, red peppers, green onions

Taken from www.kraftrecipes.com/recipes/sunshine-casserole-184624.aspx (may not work)