DCB Recipe #3: Breakfast Hashbrown Casserole

We had breakfast for dinner last night...it took 13 minutes and was all done in the microwave in my Deep Covered Baker (DCB). Here is the recipe, in case you want to try it! (this made plenty for us, with leftovers for the Rev.)

Breakfast Hashbrown Casserole

1/2 bag of thawed frozen hash browns
1/2 lb breakfast sausage (can also use bacon or ham) (I used pre-cooked Bacon bits, from the salad dressing aisle)
1 1/2 cups Colby/jack cheese (or cheese of choice)
diced up veggies (whatever you like best)
8 eggs
salt and pepper to taste

Cook the sausage in a skillet and drain. Crumble the hash browns in the bottom of the Deep Covered Baker. Top with cooked meat and diced veggies, then 1 cup of shredded cheese of choice.

Beat eggs in a small bowl, adding salt & pepper to taste. Pour over cheese, and add additional ½ cup of cheese on top of eggs. Cover and place in microwave.

Cook on high for 13 minutes. Serve with sour cream and salsa if desired.