Breakfast Bake
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Ingredients
2 lbs. bulk pork sausage
2 cups shredded cheddar cheese, divided
1 (10.75 oz) can condensed cream of chicken soup, undiluted
1 cup Roberts Sour Cream
1 cup Roberts French Onion Dip
1 cup chopped onion
¼ cup chopped green pepper
¼ cup chopped sweet red pepper
1/8 teaspoon pepper
1 (30 oz) package frozen shredded hash brown potatoes, thawed
Preparation
Cook sausage in large skillet over medium heat until no longer pink. Drain on paper towels. Combine 1¾ cups cheese and next 7 ingredients in a large bowl and fold in potatoes. Spread half into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese, cover and bake at 350° for 45 minutes. Uncover; bake 10 more minutes or until heated through.
Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
