Ingredients
Scale
- 30 oz bag frozen shredded hash browns (thawed)
- 1 lb ground breakfast sausage (pork or turkey)
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 small yellow onion, finely diced
- 1 green bell pepper, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh chives for garnish
Instructions
- Preheat your oven to 375°F (190°C) if you are baking it immediately. If making ahead, skip the preheating for now. Grease a 9×13 inch baking dish generously with butter or non-stick spray. In a large skillet over medium-high heat, brown the breakfast sausage until fully cooked and no pink remains. Add the diced onions and bell peppers to the skillet during the last 4 minutes of browning to soften them. Drain any excess grease and set the mixture aside to cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, garlic powder, smoked paprika, salt, and pepper until well combined. In a separate giant bowl, toss the thawed hash browns with the cooked sausage mixture and 1.5 cups of the shredded cheese. Pour this potato mixture into your prepared baking dish, spreading it out into an even layer. Pour the liquid egg mixture over the top, ensuring it reaches all the corners of the pan.
- If you are making this ahead of time, cover the dish tightly with foil and refrigerate overnight. When ready to bake, remove from the fridge and let it sit at room temperature for 20 minutes. Sprinkle the remaining cheese over the top. Bake for 40 to 50 minutes, or until the center is set and the top is golden brown. Let the casserole rest for 10 minutes before slicing. Garnish with fresh chives and serve warm.
- Cook Time: 60 minutes