Ingredients:

  • 1 lb breakfast pork sausage, ground
  • 1 small yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 30 oz frozen shredded hash browns, thawed and patted dry
  • 10 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp Diamond Crystal Kosher salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup scallions, thinly sliced

Instructions:

  1. In a large skillet over medium-high heat, brown the sausage until no pink remains and it has developed a deep, mahogany-colored sear. Add the onions and peppers, sautéing until the onions are translucent and the edges are slightly charred. Drain any excess fat.
  2. Grease a 9x13 inch baking dish. Layer the thawed and dried hash browns at the bottom. Evenly distribute the sausage mixture over the top, then sprinkle 1.5 cups of the cheddar cheese over the meat.
  3. In a large mixing bowl, whisk the eggs, milk, heavy cream, salt, smoked paprika, and cayenne pepper until fully emulsified. Pour the mixture slowly over the casserole layers. Cover tightly with foil and refrigerate for at least 4 hours or overnight.
  4. Preheat oven to 375°F (190°C). Bake the casserole covered with foil for 20 minutes.
  5. Remove the foil and sprinkle the remaining 0.5 cups of cheese. Bake for another 20–25 minutes until the center is set and the top is bubbling and golden-brown. Let rest for 10 minutes before garnishing with scallions and serving.