Ingredients:

  • 1 lb ground pork sausage
  • 20 oz shredded hashbrowns, thawed and patted dry
  • 1 cup red bell pepper, finely diced
  • 1/2 cup yellow onion, minced
  • 12 large eggs
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded and divided
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder

Instructions:

  1. Preheat your oven to 350°F (175°C) and liberally grease a 9x13 inch baking dish.
  2. In a large skillet over medium-high heat, brown the sausage until no pink remains. Add the onions and peppers during the last 3 minutes of cooking to soften. Drain the rendered fat thoroughly.
  3. Spread the patted-dry hashbrowns in an even layer across the bottom of the prepared baking dish.
  4. Top the hashbrowns with the cooked sausage and vegetable mixture, followed by 1.5 cups of the shredded cheddar cheese.
  5. In a large mixing bowl, whisk together the eggs, milk, sea salt, black pepper, smoked paprika, and garlic powder until slightly frothy.
  6. Slowly pour the egg mixture over the layers in the baking dish and sprinkle the remaining 0.5 cup of cheese on top.
  7. Bake for 40–45 minutes until the center is set with a slight jiggle and the edges are golden brown.