Ingredients:

  • 32 oz frozen shredded hash browns, thawed and drained
  • 4 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 1 lb ground breakfast sausage
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup yellow onion, finely diced
  • 1/2 cup green bell pepper, diced
  • 10 large eggs
  • 2 cups whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika

Instructions:

  1. In a large skillet over medium-high heat, cook the ground breakfast sausage until fully browned and crumbled, then drain excess grease.
  2. Add the diced onion and bell pepper to the skillet with the meat and cook until vegetables are translucent and fragrant.
  3. In a large bowl, toss the thawed hash browns with melted butter and garlic powder until evenly coated.
  4. Spread the seasoned hash browns in an even layer across the bottom of a greased 9x13 inch baking dish.
  5. Evenly distribute the cooked meat and vegetable mixture over the potatoes.
  6. Sprinkle the shredded cheddar cheese over the meat layer.
  7. Whisk together the eggs, milk, salt, pepper, and paprika until combined, then pour slowly over the layers.
  8. Bake in a preheated oven at 350°F (175°C) for 35 to 45 minutes until the center is set and edges are golden brown.
  9. Let the casserole rest for 5 to 10 minutes before slicing and serving.