Whether you are feeding your own family or entertaining a large number of guests, this vegetarian egg and potato breakfast casserole is a huge hit at brunch.
1/2 c. milk
20 ounce bag refrigerated diced potatoes with onions (equal to 3 cups)
6 links of Jimmy Dean Brown-N-Serve Sausage Links
1 c. Baby Portabella Mushrooms, diced fine
1/4 c. Red Pepper, diced fine
1 c. shredded Longhorn Cheddar Cheese