Hashbrown breakfast casserole

• 1/2 container of sour cream
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 packages frozen diced hashbrowns, thawed
• 1 small diced onion
• 1/4 diced red pepper
• 1 lb ground italian sausage
• 3 -4 eggs, beaten
• 3 chopped strip bacon
• 1 tsp season salt
• 1 tsp black pepper

1. In a skillet, cook bacon & set aside.
2. In same skillet cook onions & pepper in the bacon grease & also set aside.
3. Next cook sausage & set aside.
4. Preheat oven @ 400 .
5. In a 13x9in pan, mix all ingredients together, except for eggs & 1/2 of cheese.
6. Next pour eggs over & top with rest of cheese.
7. Cover with foil & bake for 30 - 40 minutes.
8. Let rest for 15 minutes then serve.

sour cream, cream of chicken soup, cream of mushroom soup, hashbrowns, onion, red pepper, ground italian sausage, bacon, salt, black pepper

Taken from cookpad.com/us/recipes/348009-hashbrown-breakfast-casserole (may not work)