Ingredients
Scale
- 3 c. Southern-style frozen hashbrowns (these are small cubed potatoes and the amount is approximate)
- 2 tsp. olive oil
- 1 red bell pepper cut into short strips
- 1 green bell pepper cut into short strips
- 1 jalapeño seeds and ribs removed, finely diced (optional)
- 1 red onion cut into short strips
- 12 oz. Farmland breakfast sausage links sliced into 1” pieces
- 1 tsp. kosher salt divided
- 6 eggs
- 1/3 c. milk
- 1/2 tsp. garlic powder
- a few grinds of black pepper
- 1 1/2 c. Mexican blend shredded cheese
- chopped cilantro for garnish optional
Instructions
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Preheat oven to 450 degrees F. Spray a 9 x 13″ baking dish liberally with cooking spray.
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Pour a shallow layer of hashbrown potatoes over the bottom of the pan, about an inch deep. Bake in preheated oven for 20 minutes.
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Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute bell pepper, jalapeño, and 1/2 tsp. salt for 5 minutes. Add onion and sausage. Continue to cook, stirring often, until sausage is cooked through.
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When potatoes have cooked for 20 minutes, carefully remove pan from the oven. Spread sausage mixture over the potatoes.
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Whisk together eggs, milk, 1/2 tsp. salt, garlic powder, and pepper. Pour eggs evenly over the casserole. Spread cheese over the top.
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Reduce oven temperature to 350 degrees F. Return casserole to the oven, and bake 20-25 minutes longer, or until eggs are set in the center. Garnish with cilantro if desired.
Notes
The purple onion will bleed a bit when the casserole is stored in the refrigerator. If you plan to make this ahead of time, I recommend using sweet onion instead.
- Prep Time: 10
- Cook Time: 45
- Category: Breakfast