Ingredients:

  • 1 lb ground breakfast sausage
  • 20 oz frozen shredded hash browns, thawed
  • 1 cup yellow onion, finely diced
  • 1 bell pepper, diced
  • 12 large eggs
  • 2 cups whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 2 cups shredded sharp cheddar cheese

Instructions:

  1. Brown the sausage in a skillet over medium heat until cooked through. Add the diced onions and bell peppers, sautéing until translucent. Drain excess grease and spread the mixture evenly across the bottom of a 9x13 inch baking dish, then top with thawed hash browns.
  2. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until completely homogenous. Pour the egg mixture evenly over the sausage and potato layer, then top with shredded cheddar cheese.
  3. Cover the dish tightly with aluminum foil and refrigerate for 6 to 24 hours to allow the starches to hydrate.
  4. Preheat oven to 350°F (175°C). Remove the casserole from the refrigerator and bake for 40–45 minutes until the edges are golden and the center is set with a slight jiggle.
  5. Remove from the oven and let the casserole rest for 10 minutes before slicing to firm up the structure.