Ingredients:

  • 1 lb (454g) Ground breakfast sausage (mild or spicy)
  • 30 oz (850g) Frozen shredded hash browns, slightly thawed
  • 1 tsp (5ml) Extra virgin olive oil
  • 1/2 cup (75g) Yellow onion, finely diced
  • 1/2 cup (75g) Red bell pepper, diced
  • 10 Large eggs
  • 2 cups (475ml) Whole milk
  • 1/2 cup (120ml) Heavy cream
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (2.5g) Black pepper, freshly cracked
  • 1/2 tsp (2.5g) Garlic powder
  • 1/4 tsp (1.25g) Smoked paprika
  • 2 cups (225g) Sharp cheddar cheese, shredded (divided)
  • 1 cup (115g) Monterey Jack cheese, shredded
  • 2 tbsp (10g) Fresh chives or green onions, sliced for garnish

Instructions:

  1. In a large skillet over medium-high heat, add the olive oil and breakfast sausage. Break the meat into small crumbles and cook until browned and no longer pink (6-8 minutes). Add diced onions and bell peppers during the last 3 minutes of cooking until softened. Drain excess grease and set aside.
  2. In a large mixing bowl, whisk the 10 eggs vigorously until no streaks of white remain. Stream in the whole milk and heavy cream, then whisk in the salt, black pepper, garlic powder, and smoked paprika until the emulsion is smooth.
  3. Grease a 9x13 inch baking dish. Spread the hash browns in an even layer at the bottom. Top with the cooked sausage and vegetable mixture, followed by 2 cups of the combined cheeses. Pour the egg custard slowly over the top and finish with the remaining 1 cup of cheese.
  4. Preheat oven to 375°F (190°C). Bake the casserole uncovered for 40–45 minutes until the center is puffy and the edges are golden-brown. Let it rest for 10 minutes before slicing to allow the custard to set. Garnish with fresh chives.