Recipe for Mother's Day

Carlene Duda

With Mother's Day just two weeks away, I wanted you to have another recipe to compliment the Orange Glazed Blueberry Scones from "Completely Breakfast" coming this summer '08. This is a must try. A perfect addition to complete your Mother's Day brunch.

Tex Breakfast Casserole

2 pks. (12 oz.) breakfast sausage links

9 eggs

3 c. milk

1 tsp. salt

1/2 tsp. pepper

1 1/2 tsp. mustard

2 pkgs. (20 oz. each) shredded hash browns, refrigerated

1/2 c. sweet red pepper, diced

1/2 c. green onions, thinly sliced

2 c. (8oz.) cheddar cheese, shredded

2 c. salsa

Place sausage on a 15 x 10 baking pan. Bake at 375 F. for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4 inch coins. In a large bowl, combine the eggs, milk, salt, pepper, and mustard. Add the hash browns, sausage, red peppers, green onions, and cheese; mix well. Pour into a greased 13x9 baking dish. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 F. for 1 to 1 1/4 hours. until set and golden. Let stand 10 minutes before serving. Serve with salsa. Serves 12-15.