Sunrise Breakfast Casserole (Prepared Night Before)

• 2 (12 ounce) packages johnsonville original breakfast sausage links
• 9 eggs
• 3 cups milk
• 1 1/2 teaspoons ground mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 (20 ounce) packages refrigerated shredded hash browns
• 2 cups shredded cheddar cheese (8 oz)
• 1/2 cup sweet red pepper, diced
• 1/3 cup green onion, thinly sliced
• 2 cups salsa (optional, we did not use this) (optional) or 2 cups picante sauce (optional, we did not use this) (optional)

1. Put sausage on a 15x10x1 inch baking pan. Bake at 375 degrees for 15-20 minutes or until the sausage is no longer pink (turning once). Drain, then slice into 1/4 inch coins.
2. In a large bowl, combine the eggs, milk, mustard, salt and pepper. Add the hash browns, sausage, cheese, sweet red pepper and green onions. Mix well.
3. Pour into a greased 13x9x2 inch baking dish, cover and refrigerate overnight.
4. Remove from refrigerator 30 minutes prior to baking. Bake uncovered at 350 degrees for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa or picante sauce, if you like.

sausage links, eggs, milk, ground mustard, salt, pepper, browns, cheddar cheese, sweet red pepper, green onion, salsa

Taken from www.food.com/recipe/sunrise-breakfast-casserole-prepared-night-before-296832 (may not work)