Cody Cowgirl Casserole

• 1 lb. bulk sausage, browned and drained (I used Bob Evans Hot Sausage Roll)
• ½ lb. bacon, cooked and crumbled
• 12 oz frozen hash brown potatoes
• 1 med green bell pepper, chopped (I used ½ red, ½ green)
• 2 tbsp chopped onion
• 2 cups shredded Cheddar or Monterey Jack cheese
• 1 cup reduced fat [GF] Bisquick
• 3 cups low fat milk
• ½ tsp salt
• 4 eggs

Directions

1. Oil a 13x9 in glass baking dish or spray with PAM
2. Soften green peppers and onions in a little bit of bacon grease or sausage drippings.
3. Combine sausage, bacon, hash browns, green pepper, onions and 1 cup cheese in a large bowl, spread in the baking pan.
4. Whisk together Bisquick, milk, salt and eggs until well blended.
5. Pour over potato mixture.
6. Sprinkle with remaining cheese.
7. Cover and refrigerate overnight. (No longer than 24 hours)

The Next Day

1. Preheat oven to 375 degrees
2. Bake uncovered 30-35 minutes until light golden brown around the edges.
3. Let stand for 10 minutes before serving.