From YavelWiki

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Current revision as of 15:15, 1 December 2015

Prep: 15 mins Cook: 30 mins Total: 45 mins; Serves: 8

Ingredients

• 1 pound Italian sausage (I prefer hot, but mild or sweet also work)
• 1 medium white onion, peeled and diced
• 3 cloves garlic, minced
• 1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)
• 6 eggs
• 1/3 cup milk
• 1 (20 ounce) bag frozen hash browns, thawed
• 2 cups shredded cheddar or mozzarella cheese
• 1/4 teaspoon freshly-ground black pepper

optional topping: thinly sliced green onions)

Instructions

1. Heat oven to 375 degrees F.
2. Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl.
3. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. Pour the vegetable mixture into the mixing bowl with the sausage.
4. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.

1. In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hashbrown mixture, and stir to combine.
2. Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese.
3. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown.
4. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!