Ingredients
- 1 lb breakfast sausage
- 1 (30 oz) package frozen shredded hash browns, thawed
- 8 large eggs
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp chopped fresh parsley (optional)
Instructions
1. Brown the Sausage
Cook the breakfast sausage in a large skillet over medium heat until browned and fully cooked, then drain any excess grease before setting it aside.
2. Sauté the Vegetables
Cook the diced onion and bell pepper in the same skillet for 3–4 minutes until softened and fragrant.
3. Build the Base
Spread the thawed hash browns evenly into a lightly greased 9×13-inch baking dish, then layer the cooked sausage, sautéed vegetables, and both cheeses over the top.
4. Mix the Egg Custard
Whisk together the eggs, milk, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth and well combined.
5. Assemble the Casserole
Pour the egg mixture evenly over the casserole, gently pressing down with a spatula to ensure every layer is coated.
6. Bake Until Golden
Bake in a preheated 375°F oven for 45–50 minutes, or until the center is set and the top is lightly golden brown.
7. Rest and Garnish
Let the casserole rest for 10 minutes before slicing, then sprinkle with fresh parsley for a bright finishing touch.