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Breakfast for dinner...sign me up! This is a variation of one of Mom's old breakfast casseroles. It freezes well and was delicious! Ingredients: 2 teaspoons of oil (omit if using a greasy sausage) 1 pound sausage (I used beef sausage) 1 red pepper, seeded and diced 1 green pepper, seeded and diced 1 onion, diced 8-10 white mushrooms, sliced thin 2 cloves of garlic, minced salt and pepper to taste Hash brown patties (approximately 16) 12 eggs 1/2 cup heavy whipping cream 1 cup milk 2 cups shredded cheddar cheese DIrections: 1. Preheat oven to 375F and coat 9" x 13" casserole dish with cooking spray. 2. Heat oil over medium high heat in a skillet. Sautee sausages until browned (about 5 minutes). 3. Add onions, peppers, and season with salt and pepper to taste. Sautee, stirring occasionally, until veggies are soft (about 3-5 minutes). Add minced garlic the last minute and stir. Drain grease as required. 4. Line casserole dish with hashbrowns and top with sausage/veggie mix. 5. In a large mixing bowl, whisk eggs until blended. Add cream, milk, and additional salt and pepper to taste, and mix will. Stir in cheese. 6. Pour egg mixture over hashbrowns and sausage and spread evenly. 7. Bake at 375F for 45 minutes to 1 hour until golden brown and an inserted toothpick pulls out clean. Optional: sprinkle top with additional cheese the last 5-10 minutes of cook time. 8. Let cool for 15 minutes, cut, and serve.