Ingredients:

  • 1 lb bulk pork breakfast sausage
  • 0.5 cup yellow onion, finely diced
  • 0.5 cup green bell pepper, diced
  • 30 oz frozen shredded hash browns, thawed
  • 2 cups sharp Cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 8 large eggs
  • 2 cups whole milk
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 0.25 tsp garlic powder

Instructions:

  1. In a 12-inch heavy-bottomed skillet over medium-high heat, crumble and cook the pork sausage until it reaches a deep mahogany color, approximately 8–10 minutes.
  2. Add the diced onions and green peppers to the skillet during the last 4 minutes of browning to soften. Drain all but one tablespoon of the rendered fat.
  3. Lightly grease a 9x13-inch ceramic or glass baking dish. Spread the thawed hash browns in an even layer at the bottom.
  4. Top the hash browns with the browned sausage, onion, and pepper mixture.
  5. Sprinkle 2/3 of the combined shredded Cheddar and Monterey Jack cheeses over the meat layer.
  6. In a large mixing bowl, vigorously whisk the eggs, milk, salt, black pepper, and garlic powder until no streaks of yolk remain.
  7. Pour the egg custard mixture slowly over the layers in the baking dish. Cover and refrigerate overnight if desired, or proceed to bake.
  8. Bake in a preheated oven at 375°F (190°C) for 45 minutes or until the center is set and the top is golden brown.