Ingredients
- 1 pound Italian sausage (I prefer warm, however moderate or sweet additionally work)
- 1 medium white onion, peeled and diced
- three cloves garlic, minced
- 1 purple bell pepper, cored and diced (or 1 jar of roasted pink peppers, tired and diced)
- 6 eggs
- 1/3 cup milk
- 1 (20 ounce) bag frozen hash browns, thawed (I used the cubed type)
- 2 cups shredded cheddar or mozzarella cheese
- 1/4 teaspoon freshly-ground black pepper
- (elective topping: thinly sliced green onions)
Directions
- Heat oven to 375°F.
- Add the sausage to a medium saute pan. Cook over medium-high warmth until browned, crumbling the sausage with a spoon as it chefs. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve approximately 1 tablespoon of sausage grease in the saute pan, discarding the relaxation. Add the onion and pink pepper* to the saute pan, and saute for 5 minutes till cooked. Add the garlic and saute for an extra 2 minutes till aromatic. (If the usage of the jarred roasted red peppers, wait to stir them till after the garlic.) Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 half cups cheese to the integration bowl with the sausage and vegetables. Stir to mix.
- In a separate bowl, whisk collectively the eggs, milk and black pepper till combined. Then add them to the hashbrown aggregate, and stir to combine. Pour the combination into a 11×7-inch or a 9×9-inch baking dish (a 9×13-inch dish can even paintings), and top with the ultimate half of cup of shredded cheese. Cover with aluminum foil and bake for half-hour. Then take away the aluminum foil and bake for an additional 10-15 minutes till the potatoes within the middle are cooked thru. (I endorse simply the usage of a fork to drag out one of the potatoes within the middle of the casserole, and check it to look whether it’s soft and cooked via). Remove and let the casserole relaxation for five minutes. Sprinkle with inexperienced onions and serve!