Breakfast Casserole

Ingredients:
1 bag (16 oz bag) of Obrien hashbrowns (the Obrien hashbrowns have the onions and peppers in it)
1 pound sausage
2-3 cups grated cheese
12 eggs

Directions:
Cook hashbrowns, season if desired, set aside.
Cook sausage, drain.
In a large bowl combine hashbrowns and sausage, mix together.
In a separate bowl, beat the eggs, then add eggs to hashbrown/sausage mixture, mix well.
Add grated cheese to mixture, mix well.
Pour into a pyrex/baking dish (9x13 size works well)
Cook at 350 degrees F for 1 hour.
Check after 45 minutes.
Casserole if done when all the eggs are cooked through.

**NOTE**
I will usually cook the sausage and hashbrowns the night before, and refrigerate mixture over night.  In the morning add eggs and cheese, give it a good mix, then cook.

This recipe also works really well in a dutch oven when camping.