Hashbrown Breakfast Casserole

Ingredients

• 1 bag frozen (or fresh) shredded potatoes
• 2 shredded carrots
• 1/2 cup chopped onion
• 1 large shredded zucchini or yellow squash
• 1/2 lb polska kielbasa (sliced)
• 10 eggs
• 1 1/3 c. milk
• 2 c. shredded cheese
• salt & pepper to taste

Instructions

Preheat oven to 350 degrees. Meanwhile, add carrots, onion and kielbasa to a frying pan and saute until all ingredients are nicely browned. Add zucchini for the last minute or two of cooking.

Combine eggs, milk, salt and pepper in a bowl and whisk until smooth. Spread shredded hash browns in the bottom of a casserole pan, followed by sauteed ingredients. Spread the cheese on top and pour egg mixture over everything. Refrigerate overnight if desired.

Bake at for 55-65 minutes or until a knife inserted in the center comes out clean. If you?ve let it sit overnight, it may need a few extra minutes if it?s still quite chilled from the fridge.

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