Sausage, Egg & Hashbrown Casserole - NEW - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

320 g/11.2 oz

Ingredients

	Metric	Imperial
Oktoberfest Smoked Sausage, skinless, frz, 114 g each	12 each (1.368 kg)	12 each (3 lbs)
Canola Oil	30 ml	2 Tbsp
Green Peppers, fresh, diced	345 g	12 oz
Onions, frz, diced	125 g	4.4 oz
Diced Potatoes, frz	1.45 kg	3 lbs 3 oz
Cheddar Cheese, shredded	454 g	1 lb
Eggs, large OR Liquid Eggs	25 each/ 615 mls liquid eggs	25 each /2 2/3 cups liquid eggs
Milk, 2%	520 ml	2 cups + 4 tsp
Black Pepper, ground	5 ml	1 tsp
Italian Seasoning	10 ml	2 tsp

The day before, thaw Oktoberfest Smoked Sausage under refrigeration at <40'F/4'C.
Preheat oven to 350'F/177'C. Heat oil in a large skillet on medium heat. Saute diced, frozen onions, and diced peppers until soft. Remove from heat and set aside.
Slice the sausages into 1/4" slices and place in a large bowl. Add frozen, diced potatoes, and shredded cheese. Stir gently to combine and pour the mixture into a lightly greased, 2" deep full-size insert pan (12" x 18").
In a large bowl, whisk the eggs with milk, black pepper and Italian seasoning. Pour the egg mixture over the potato/sausage mixture; pat down with the back of a spoon.
Bake for ~50-60 minutes; the center should be set and the edges should be golden brown. The egg will continue to cook after removed from the oven. Ensure the internal temperature reaches 165'F/74'C held for at least 15 seconds.
Cut full-sized insert pan into 4 by 6 to yield 24 servings. Serve 3" x 2" (250 g) per serving. Garnish with chopped green onions and a dollop of sour cream.

Serve with multigrain toast and fresh fruit-grapes/orange slices/berries (sides not included in the nutritional information).