Ingredients:

  • 1 lb ground breakfast sausage
  • 30 oz frozen shredded hash browns, thawed
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup yellow onion, diced
  • 1/2 cup red bell pepper, diced
  • 8 large eggs
  • 2 cups whole milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Brown the ground sausage in a skillet over medium-high heat, breaking it into small crumbles with a spatula until mahogany-colored and crisp.
  2. Add diced onions and peppers to the skillet and sauté for 3–5 minutes until vegetables are translucent. Drain any excess grease.
  3. Preheat oven to 350°F (175°C) and generously grease a 9x13 inch baking dish.
  4. Spread the thawed hash browns evenly in the baking dish. Stir in the cooked sausage and vegetable mixture, then sprinkle 1 cup of shredded cheddar cheese over the top and toss gently.
  5. In a large bowl, whisk together the eggs, whole milk, garlic powder, onion powder, salt, and black pepper until homogenous.
  6. Pour the egg mixture evenly over the potato and sausage layer, then top with the remaining 1 cup of shredded cheddar cheese.
  7. Bake for 40–45 minutes until the center is set and the top is golden brown.