Ingredients:

  • 1 lb Pork breakfast sausage (bulk)
  • 1 small Yellow onion, finely diced
  • 1 Red bell pepper, diced
  • 2 cloves Garlic, minced
  • 1 tsp Olive oil
  • 30 oz Frozen shredded hash browns
  • 10 large Eggs
  • 2 cups Whole milk
  • 1/2 cup Heavy cream
  • 2 cups Sharp cheddar cheese, shredded
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Smoked paprika

Instructions:

  1. Preheat oven to 375°F (190°C). In a large skillet over medium-high heat, brown the pork sausage, breaking it into small crumbles until cooked through. Add onions and peppers; sauté for 3-4 minutes until translucent. Stir in garlic for 30 seconds, then remove from heat to cool.
  2. In a large mixing bowl, whisk the 10 eggs vigorously. Stir in the whole milk, heavy cream, salt, pepper, smoked paprika, and half (1 cup) of the shredded cheddar cheese.
  3. Grease a 9x13 inch baking dish. Layer the frozen hash browns at the bottom, followed by the sausage and vegetable mixture. Pour the egg custard evenly over the top and sprinkle with the remaining cheese.
  4. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20-25 minutes until the center is set and the top is golden-brown. Let rest for 10 minutes before serving.