Mexican Breakfast Cassarole

• 1 packages Bob Evans sausage regular
• 1 packages Bob Evans Maple Sausage
• 1 large Vadallia Onion
• 2 each sweet red peppers
• 1 each green bell pepper
• 4 jalapeAo diced. with or without seeds
• 4 medium Tomatoes
• 1 large bag of hashbrowns
• 8 eggs
• 2 cup milk
• 1 large bag of cheddar cheese shredded
• 1 large bag of mozzarella cheese
• 1 cream cheese
• 1 Salt and pepper
• 2 tbsp ground cumin
• 1 tsp red pepper flake
• 3 can of grands bisquits
• 1 tsp paprika
• 2 tsp oregano

1. Ground sausage and While sausage is cooking dice your veggies.
2. Then add diced onions and all peppers until cooked.
3. Then drain.
4. Put back in pan.
5. Add 1/2 cup of milk and the cream cheese.
6. Add all your seasons.
7. Let simmer until creamy.
8. Once done add your diced tomatoes.
9. While mixture is simmering take bisquits as needed to cover bottom of pan.
10. Flatten out bisquits a bit to make a fully covered bottom layer of the baking pan.
11. Take the sausage and pepper/onion mix and pour over bisquits in the pan.
12. Take the beaten eggs and pour over the sausage mix.
13. Then layer the cheeses using half of each bags of cheddar cheese and mozzarella cheese.
14. Then take the cooked hasbrowns and spread across on top of the cheeses.
15. Now add the other half bag of the cheeses.
16. Cover with foil and bake at 350 for 30 minutes.
17. After the 30 minutes take out of oven and remove foil.
18. Take the rest of your bisquits and split apart by pulling them apart into two pieces.
19. Layer the top with the bisquits.
20. Cover best you can all over.
21. Bake for additional 10 minutes or so until bisquits are done and golden brown.
22. Absolutely amazing!
23. !

sausage regular, sausage, onion, sweet red peppers, green bell pepper, tomatoes, hashbrowns, eggs, milk, cheddar cheese, mozzarella cheese, cream cheese, salt, ground cumin, red pepper, grands bisquits, paprika, oregano

Taken from cookpad.com/us/recipes/341293-mexican-breakfast-cassarole (may not work)