Ingredients:

  • 1 lb bulk breakfast sausage
  • 30 oz frozen shredded hash browns, thawed
  • 1 cup diced yellow onion
  • 1 cup diced red bell pepper
  • 2 tbsp olive oil
  • 12 large eggs
  • 2 cups whole milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup chopped fresh chives

Instructions:

  1. Brown the breakfast sausage in a skillet over medium-high heat until no longer pink.
  2. Add the diced onions and peppers to the skillet, sautéing until the onions become translucent and the peppers soften.
  3. Stir in the thawed hash browns and cook for 3–5 minutes until they develop a light golden hue.
  4. Transfer the sausage and potato mixture into a 9x13 inch baking dish, spreading it evenly to the edges.
  5. In a large bowl, whisk the eggs vigorously until the yolks and whites are fully incorporated.
  6. Slowly pour in the milk while whisking, then stir in the garlic powder, onion powder, salt, and pepper until the mixture is uniform.
  7. Pour the egg mixture slowly over the sausage and potato base, ensuring the liquid fills all gaps.
  8. Sprinkle the shredded cheddar cheese evenly across the top.
  9. Cover the dish with foil and bake at 350°F (175°C) for 30 minutes.
  10. Remove the foil and bake for another 20–30 minutes until the top is mahogany-colored and the center is set but slightly springy.
  11. Garnish with chopped fresh chives before serving.