Sausage, potatoes, eggs, and cheese layered for a crowd; prep ahead and bake in the morning for nourishing brunch.
# Components:
→ Meats
01 - 1 1/2 pounds breakfast sausage, casings removed
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cups frozen shredded hash brown potatoes, thawed
→ Dairy
06 - 2 cups shredded cheddar cheese
07 - 1 cup shredded mozzarella cheese
08 - 2 cups whole milk
→ Eggs
09 - 12 large eggs
→ Spices & Seasonings
10 - 1 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon smoked paprika
→ Garnish
14 - 1/4 cup chopped fresh parsley or chives
# Directions:
01 - In a large skillet over medium heat, cook sausage, breaking it apart as it cooks, until thoroughly browned, about 7 to 9 minutes. Remove sausage with a slotted spoon and set aside.
02 - Using the same skillet, sauté onion and bell peppers until softened, approximately 4 to 5 minutes. Remove from heat.
03 - Grease a 9x13-inch baking dish. Spread thawed hash brown potatoes evenly across the bottom.
04 - Distribute cooked sausage over the potatoes, followed by sautéed vegetables.
05 - Sprinkle cheddar and mozzarella cheeses evenly over the sausage and vegetables.
06 - Whisk together eggs, whole milk, salt, black pepper, garlic powder, and smoked paprika in a large mixing bowl.
07 - Evenly pour the egg mixture over the layered ingredients in the baking dish.
08 - Cover dish tightly with foil or plastic wrap. Refrigerate for a minimum of 8 hours.
09 - In the morning, preheat oven to 350°F. Remove casserole from refrigerator and allow to stand at room temperature for 15 minutes.
10 - Bake uncovered for 50 to 60 minutes until eggs are fully set and the top is lightly golden.
11 - Let stand for 10 minutes before slicing. Garnish with fresh parsley or chives if desired.
