Ingredients:

  • 1 lb ground breakfast sausage
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 30 oz frozen shredded hash browns, thawed and patted dry
  • 2 cups shredded sharp cheddar cheese
  • 1 tbsp vegetable oil
  • 8 large eggs
  • 2 cups whole milk
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika

Instructions:

  1. Heat vegetable oil in a large non-stick skillet over medium-high heat. Add ground sausage, breaking it into small crumbles. Sauté until browned and cooked through.
  2. Add diced onions and red bell peppers to the skillet. Sauté for about 5 minutes until softened. Drain any excess grease and set aside.
  3. In a greased 9x13 inch baking dish, layer the thawed and dried hash browns. Evenly distribute the sausage and vegetable mixture over the potatoes, then sprinkle with 1.5 cups of the shredded cheddar cheese. Toss lightly with a fork to mix.
  4. In a large mixing bowl, whisk together the eggs, whole milk, salt, black pepper, garlic powder, and smoked paprika until fully emulsified and no egg white streaks remain.
  5. Slowly pour the egg mixture over the hash brown and sausage base in the baking dish. Top with the remaining 1/2 cup of shredded cheese.
  6. Bake in a preheated oven at 375°F (190°C) for 40–45 minutes. The casserole is done when the center is firm and the top is golden brown. Let sit for 5-10 minutes before serving.