Ingredients
Scale
- 1 pound ground Italian sausage (hot, mild, or sweet)
- 1 medium white onion, diced
- 1 red bell pepper, cored and diced
- 3 cloves garlic, minced
- 1 (20-ounce) bag frozen diced hash brown potatoes, thawed
- 2 cups shredded sharp cheddar cheese, divided
- 6 large eggs
- ⅓ cup milk
- 1 teaspoon fine sea salt
- Freshly cracked black pepper, to taste
- Toppings: sliced green onions, avocado slices, or hot sauce
Instructions
- Prepare Oven and Dish: Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish and set aside.
- Brown the Sausage: Cook sausage in a skillet over medium-high heat until browned, crumbling as it cooks. Transfer to a large bowl, reserving 1 tablespoon of grease in the skillet.
- Sauté the Vegetables: Add onion and bell pepper to the skillet and cook for 5 minutes, stirring occasionally, until softened. Add garlic and cook for 2 minutes more until fragrant. Transfer mixture to the bowl with sausage.
- Combine with Hashbrowns and Cheese: Add thawed hash browns and 1 ½ cups shredded cheese to the bowl. Toss gently until evenly mixed.
- Prepare Egg Mixture: In a small bowl, whisk eggs, milk, salt, and black pepper until smooth. Pour mixture into the sausage and potato blend, stirring gently to combine.
- Assemble Casserole: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup cheese over the top.
- Bake to Perfection: Cover dish with foil and bake for 40 minutes. Remove foil and bake another 10–15 minutes until the center is cooked through. A toothpick inserted in the middle should come out clean.
- Cool and Serve: Transfer to a wire rack, let cool for 5–10 minutes, then slice and serve warm with toppings.
- Prep Time: 20 minutes
- Cook Time: 55 minutes