AuthoradminCategory
Yields6 Servings
 8 Eggs
 1 lb Breakfast Sausage
 1 ½ cups Whole Milk or Heavy Cream
 3 Potatoes
 1 Onion, chopped
 1 Bell Pepper, chopped
 2 cups Cheddar Cheese
 Salt and Pepper to taste
 ¼ tsp Garlic Powder
1

Heat oven to 375°F.

2

Cook over medium-high heat in a large sauté pan until browned, crumbling the sausage with a spoon as it cooks. Transfer sausage with a slotted spoon to a large mixing bowl. Reserve 1 tablespoon of the remaining sausage grease in the sauté, and discard the rest.

3

Add onion and bell pepper to the pan and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for an additional 2 minutes, stirring frequently, until fragrant. Transfer the vegetable mixture into the mixing bowl with the sausage. Add the thawed diced potatoes and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Toss gently until evenly combined.

4

In a separate small bowl, whisk together the eggs, milk, salt, and black pepper until combined. Add the egg mixture to the potato mixture and toss gently to combine.

5

Pour the mixture into a 9×13-inch* baking dish and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 40 minutes. Remove the aluminum foil and bake for an additional 10-15 minutes until the potatoes in the center are cooked through. Transfer the baking dish to a wire rack.

6

Serve warm, garnished with your favorite toppings, and enjoy!

Ingredients

 8 Eggs
 1 lb Breakfast Sausage
 1 ½ cups Whole Milk or Heavy Cream
 3 Potatoes
 1 Onion, chopped
 1 Bell Pepper, chopped
 2 cups Cheddar Cheese
 Salt and Pepper to taste
 ¼ tsp Garlic Powder

Directions

1

Heat oven to 375°F.

2

Cook over medium-high heat in a large sauté pan until browned, crumbling the sausage with a spoon as it cooks. Transfer sausage with a slotted spoon to a large mixing bowl. Reserve 1 tablespoon of the remaining sausage grease in the sauté, and discard the rest.

3

Add onion and bell pepper to the pan and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for an additional 2 minutes, stirring frequently, until fragrant. Transfer the vegetable mixture into the mixing bowl with the sausage. Add the thawed diced potatoes and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Toss gently until evenly combined.

4

In a separate small bowl, whisk together the eggs, milk, salt, and black pepper until combined. Add the egg mixture to the potato mixture and toss gently to combine.

5

Pour the mixture into a 9×13-inch* baking dish and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 40 minutes. Remove the aluminum foil and bake for an additional 10-15 minutes until the potatoes in the center are cooked through. Transfer the baking dish to a wire rack.

6

Serve warm, garnished with your favorite toppings, and enjoy!

Sausage Hash Brown Breakfast Casserole