Cozy breakfast bake packed with crisp hash browns, sausage, eggs, and cheese for a satisfying start.
# Components:
→ Base
01 - 32 oz frozen shredded hash browns, thawed
02 - 3 tbsp unsalted butter, melted
→ Meat & Vegetables
03 - 1 lb breakfast sausage, casing removed
04 - 1 cup diced onion
05 - 1 cup diced bell pepper
→ Egg Mixture
06 - 8 large eggs
07 - 1 1/2 cups whole milk
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp garlic powder
→ Cheese
11 - 2 cups shredded cheddar cheese
12 - 1/2 cup shredded mozzarella cheese
# Directions:
01 - Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
02 - In a large bowl, toss thawed hash browns with melted butter. Press evenly into the bottom of the prepared baking dish to form a crust.
03 - Bake the hash brown crust for 20 minutes until lightly golden.
04 - While the crust bakes, heat a large skillet over medium heat. Add sausage and cook, breaking up with a spatula, until browned and cooked through, about 7 minutes. Drain excess fat. Add diced onion and bell pepper to the skillet with the sausage. Cook for 3-4 minutes until softened. Remove from heat.
05 - In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.
06 - Spread the sausage and vegetable mixture evenly over the baked hash brown crust. Sprinkle shredded cheddar and mozzarella cheeses on top. Pour the egg mixture evenly over the casserole.
07 - Bake, uncovered, for 30-35 minutes or until the center is set and the top is golden.
08 - Allow to cool for 10 minutes before slicing and serving.
