Sausage Breakfast Casserole

Cook sausage in skillet over medium heat until thoroughly done.

Use a hamburger chopper to break the meat up into small pieces while frying.

Transfer meat to paper towel-lined plate.

Drain sausage between layers of paper towels.

Press out all fat.

Clean out skillet with paper towels.

Melt butter or coconut oil in same skillet over medium heat.

Add potatoes, salt, pepper, paprika, dill weed, garlic salt, chives, and parsley.

After cooking for about 10 minutes, add onions and bell pepper.

(If using fresh mushrooms, add here).

Cover with lid and cook through, stirring regularly so potatoes don’t stick and spices get evenly distributed among vegetables.

In sprayed 10x15” baking dish, layer bread slices with crusts removed.

Sprinkle meat evenly over bread.

Using slotted spoon, place potatoes, onions and peppers, over meat.

Then add mushroom slices, if desired.

Sprinkle with sharp cheddar cheese.

Whisk milk and eggs in a medium mixing bowl.

Pour over casserole.

Cover with foil and refrigerate overnight or for at least 6-8 hours.

Bake for about 45-60 minutes at 350°, or until casserole is set.