Ingredients:

  • 12 large eggs (approx. 600g)
  • 2 cups whole milk (475ml)
  • 1 tsp sea salt (6g)
  • 1/2 tsp black pepper (1g)
  • 1 tsp garlic powder (3g)
  • 1/2 tsp smoked paprika (1g)
  • 24 oz frozen shredded hash browns (680g)
  • 2 tbsp melted butter (28g)
  • 1 lb ground breakfast sausage (450g), browned and drained
  • 2 cups sharp cheddar cheese, shredded (225g)
  • 1/2 cup red bell pepper, diced (75g)
  • 1/4 cup green onions, sliced (25g)

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Layer the frozen shredded hash browns at the bottom of the dish, drizzle with melted butter, and par-bake for 10 minutes.
  3. While potatoes bake, brown the sausage in a skillet over medium-high heat. Add diced red peppers during the last 3 minutes of cooking, then drain excess fat.
  4. In a large mixing bowl, vigorously whisk the eggs, milk, sea salt, black pepper, garlic powder, and smoked paprika until the mixture is frothy.
  5. Spread the cooked sausage and pepper mixture over the par-baked potatoes. Sprinkle 1.5 cups of the shredded cheddar cheese evenly over the top.
  6. Slowly pour the egg custard over the layers. Use a fork to gently move ingredients so the liquid seeps into all crevices.
  7. Top with the remaining 0.5 cup of cheese. Bake uncovered for 35–40 minutes until the center is set and edges are golden brown.
  8. Let the casserole rest for 5–10 minutes before slicing into squares.