Breakfast Bake

Ingredients

2 lbs. bulk pork sausage 2 cups Hiland shredded Cheddar cheese, divided, 1 (10.75 oz) can condensed cream of chicken soup, undiluted 1 cup Hiland Sour Cream 1 cup Hiland French Onion Dip 1 cup chopped onion ¼ cup chopped green pepper ¼ cup chopped sweet red pepper 1/8 teaspoon pepper 1 (30 oz) package frozen shredded hash brown potatoes, thawed

Preparation

Cook sausage in large skillet over medium heat until no longer pink. Drain on paper towels. Combine 1¾ cups cheese and next 7 ingredients in a large bowl and fold in potatoes. Spread half into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese, cover and bake at 350° for 45 minutes. Uncover; bake 10 more minutes or until heated through.