Hearty layered dish with sausage, potatoes, eggs, and cheese, ideal for preparing ahead and sharing.
# What You'll Need:
→ Meats
01 - 1.5 pounds breakfast sausage, casings removed
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cups frozen shredded hash brown potatoes, thawed
→ Dairy
06 - 2 cups shredded cheddar cheese
07 - 1 cup shredded mozzarella cheese
08 - 2 cups whole milk
→ Eggs
09 - 12 large eggs
→ Spices and Seasonings
10 - 1 teaspoon salt
11 - 0.5 teaspoon freshly ground black pepper
12 - 0.5 teaspoon garlic powder
13 - 0.5 teaspoon smoked paprika
→ Garnish
14 - 0.25 cup chopped fresh parsley or chives
# How to Prepare:
01 - In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through, approximately 7 to 9 minutes. Remove with a slotted spoon and set aside.
02 - In the same skillet, sauté the onion and bell peppers until softened, about 4 to 5 minutes. Remove from heat.
03 - Grease a 9 by 13 inch baking dish. Spread the thawed hash browns evenly in the bottom.
04 - Top hash browns with cooked sausage, then sautéed vegetables. Sprinkle cheddar and mozzarella cheeses evenly over the top.
05 - In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and smoked paprika until well combined.
06 - Pour the egg mixture evenly over the casserole. Cover tightly with foil or plastic wrap and refrigerate overnight for at least 8 hours.
07 - Preheat the oven to 350 degrees Fahrenheit. Remove casserole from refrigerator and let stand at room temperature for 15 minutes. Bake uncovered for 50 to 60 minutes, or until eggs are set in the center and the top is lightly golden.
08 - Cool for 10 minutes before slicing. Garnish with fresh parsley or chives if desired.
