Breakfast Hash Brown Casserole

  • 1 pound ground sausage (breakfast, Italian, or other bulk sausage will work)
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • ½ c. chopped onion
  • 2 garlic cloves, minced
  • 8 eggs
  • ½ cup milk
  • 2 c. shredded cheddar cheese, divided
  • Salt and pepper, to taste
  • 16-20 oz. frozen hash brown potatoes

Preheat the oven to 350°F. Lightly grease a 3-quart baking dish with non-stick cooking spray; set aside.

In a medium skillet, cook the sausage until it's browned and crumbled. Drain, pour into a large bowl, and set aside.

In the same skillet, cook the diced peppers, onion, and garlic for about 5 minutes, or until tender. Add the vegetables to the sausage mixture.

In another bowl, whisk together the eggs, milk, half of the shredded cheese, salt, and pepper. Add the potatoes and stir thoroughly.

Pour the egg and potato mixture in with the sausage and vegetables; mix well. Pour the mixture into the prepared baking dish and top with the remaining cheese.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue to bake for another 20-25 minutes, or until the potatoes are browned and the cheese is melted and bubbly. Remove the casserole from the oven and let it cool for 5 minutes before serving.

  • Yields: 8-10 servings
  • Preparation Time: About an hour