Hash Brown & Egg Breakfast Bars
14 oz. pkg. Breakfast sausage patties
15 oz. bag Frozen shredded hash brown potatoes, thawed
16 oz. bag Frozen chopped onions, red, and green bell peppers, thawed & drained
2 Cups shredded cheddar cheese, divided
12 Large Eggs
Preheat oven to 350 degrees. Generously coat a 9 x 13 inch baking dish with non-stick cooking spray.
Microwave the sausage according to package directions. Set aside.
After the vegetables are thawed, and drained, add to a stove top pan and stir-fry with a splash of Olive oil and season with salt and pepper until cooked through. (This will give them more flavor and soak up any remaining liquid).
To a large bowl combine the vegetables, potatoes and 1 cup of cheddar cheese. Season with salt and pepper.
Lay the sausage patties on the bottom of the baking dish and scoop the vegetables and potatoes mixture over the top. Spreading out evenly in the dish.
In the same bowl whisk the eggs until fully combined. Season with salt and pepper.
Gently pour the egg mixture all over the potatoes. Top with the remaining cheddar cheese.
Cover with foil and bake for 40 minutes.
Remove the foil and bake an additional 15-20 minutes more, until the eggs are set and the top is lightly browned.
Let sit for five minutes. Cut into bars and serve immediately.
(If freezing, let cool completely and cut into bars)