Ingredients:

  • 1 lb ground pork sausage
  • 20 oz frozen shredded hash browns, thawed
  • 1/2 cup yellow onion, finely diced
  • 1 bell pepper, diced
  • 10 large eggs
  • 2 cups whole milk
  • 1 tsp dry mustard powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup fresh chives, sliced

Instructions:

  1. In a large skillet over medium-high heat, brown the pork sausage until fully cooked. Add diced onions and bell peppers, sautéing for 3–5 minutes until softened. Drain excess fat from the skillet.
  2. Grease a 9x13 inch baking dish. Spread the thawed and dried hash browns into an even layer at the bottom. Layer the cooked sausage and vegetable mixture over the potatoes.
  3. Sprinkle 1.5 cups of the shredded cheddar cheese evenly over the sausage layer.
  4. In a large mixing bowl, whisk together the 10 eggs, milk, mustard powder, garlic powder, smoked paprika, salt, and pepper until frothy. Pour the egg mixture slowly over the layers in the baking dish.
  5. Bake in a preheated oven at 375°F (190°C) for 40 minutes. Remove briefly to sprinkle the remaining 0.5 cup of cheese on top, then bake for another 10–15 minutes until the center is set and the top is golden brown.
  6. Garnish with fresh chives before slicing and serving.