1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
2 cups refrigerated or frozen shredded hashbrowns
1 cup thinly sliced onion
1/2 cup green or red bell pepper strips
2 Tbsp. margarine or butter
2 reduced-fat breakfast sausage links, thawed and sliced
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Let's Make It
Heat water and mustard to a boil in medium saucepan; slowly sprinkle in cereal, stirring constantly. Return mixture to a boil; reduce heat.
Cook and stir until thickened, about 2 to 3 minutes. Remove from heat; stir in 1/3 cup cheese until melted.
Spread mixture in a 12-inch greased pizza pan to form a crust. Bake at 450°F for 10 minutes.
Cook and stir potatoes, onion and bell pepper in margarine or butter in skillet until vegetables are tender and potatoes are browned, about 10 to 15 minutes.
Spoon over prepared crust; top with remaining cheese and sausage.
Bake at 450°F for 10 minutes or until cheese melts. Cut into wedges to serve.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.