Ingredients
1lbItalian sausage
1medium white onion,peeled and diced
3clovesgarlic,minced
1red bell pepper,cored and diced, or 1 jar of roasted peppers, drained and diced
6eggs
⅓cupmilk
20ozhash browns,(1 bag) frozen diced, thawed
2cupssharp cheddar cheese,shredded
¼tspfreshly-ground black pepper
green onions,thinly sliced, optional topping
Preparation
Heat oven to 375 degrees F.
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. 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. (If using the jarred roasted red peppers, wait to stir them until after the garlic.)
Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1½ cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
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.
Pour the mixture into an 11×7-inch or a 9×9-inch baking dish (a 9×13-inch dish will also work), and top with the remaining ½ cup of shredded cheese.
Cover with aluminum foil and bake for 30 minutes. Then remove the aluminum foil and bake for an additional 10 to 15 minutes until the potatoes in the center are cooked through.
Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve.
