Ingredients:

  • 2 lbs (900g) frozen shredded hash browns, thawed
  • 2 tablespoons (30 ml) vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb (450g) breakfast sausage (pork or turkey), removed from casings OR 1 lb (450g) bacon, diced
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 1 green bell pepper, chopped (approx. 1 cup / 150g)
  • 8 large eggs
  • 1 cup (240ml) milk (2% or whole)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 2 cups (approx. 225g) shredded cheddar cheese, divided

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Toss thawed hash browns with oil, salt, and pepper. Press into the bottom of the prepared baking dish, forming an even layer.
  3. Cook sausage or bacon in a large skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. If using sausage, remove from skillet and set aside. If using bacon, leave in the skillet.
  4. Add chopped onion and bell pepper to the skillet with the sausage (or rendered bacon fat). Sauté until softened, about 5-7 minutes.
  5. In a large mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder (if using).
  6. Sprinkle half of the shredded cheese evenly over the hashbrown layer. Top with the cooked sausage (or bacon/vegetable mixture). Pour the egg mixture over the sausage. Sprinkle the remaining cheese on top.
  7. Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the cheese is melted and golden brown. A knife inserted into the center should come out clean.
  8. Let the casserole cool for 5-10 minutes before serving.