1 bag of frozen shredded hash brown potatoes-thawed
2 lbs sausage
6 eggs
1 onion-diced
6 strips of bacon, cooked
1 green & red pepper-diced
1 cup sour cream
8oz container of French onion dip
1 can of Rotel style diced tomatoes
1 can cream of chicken
2 cups of shredded cheddar cheese
salt/pepper to taste
In a skillet, cook the sausage; drain well and set aside.
Scramble the 6 eggs; set aside (not cooked)
Cook bacon, chop; set aside
In a large mixing bowl, combine the french onion dip, sour cream, cream of chicken cheese onion, peppers, salt & pepper.
Fold in thawed shredded potatoes to the above mixture. Mix well.
Spread 1/2 of the hash brown mixture over the bottom of a greased 9x13 pan. Spread the sausage & tomatoes on top and continue to layer with the hash brown mix. Top with the remaining sausage, eggs and tomatoes. Poor scrambled eggs over the mixture. Top with the crumbled bacon!
Bake for 1 hour on 350 degrees...ENJOY!
This is a great make-a-head-of-time dish. Make the night before if you have guests over. Place in refrigerator covered. Take out the next morning and heat in stove!
