Ingredients:

  • 32 oz frozen shredded hash browns
  • 1 lb bulk pork breakfast sausage
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 10 large eggs
  • 2 cups whole milk
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 2 scallions, thinly sliced

Instructions:

  1. In a large skillet over medium high heat, brown 1 lb pork sausage, breaking it into small crumbles.
  2. Add the diced yellow onion and red bell pepper to the skillet with the sausage. Cook for 5-7 mins until the onions are translucent and the peppers are soft.
  3. Tip the sausage mixture into a colander or onto a paper towel-lined plate.
  4. Grease a 9x13 inch baking dish. Spread the frozen hash browns in an even layer at the bottom. Top with the cooked sausage and vegetable mixture.
  5. Sprinkle 2 cups sharp cheddar and 1 cup Monterey Jack evenly over the sausage layer.
  6. In a large bowl, vigorously whisk 10 eggs, 2 cups whole milk, smoked paprika, garlic powder, dry mustard, salt, and pepper until the mixture is bubbly and pale yellow.
  7. Pour the egg mixture slowly over the layers in the dish. Use a fork to gently poke the hash browns, allowing the liquid to seep all the way to the bottom.
  8. Place in the center of the oven and bake at 350°F (180°C) for 45-50 mins until the center is set and the top is golden and bubbling.
  9. Remove from the oven and let it sit for 10 mins. Sprinkle with sliced scallions before slicing into 9 generous squares.