Ingredients:

  • 1 lb ground breakfast sausage
  • 20 oz frozen shredded hash browns, thawed and patted dry
  • 2 cups sharp Cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, freshly shredded
  • 8 large eggs, room temperature
  • 1.5 cups half-and-half
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 small yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease a 9x13 inch baking dish.
  2. In a large cast-iron skillet over medium-high heat, brown the breakfast sausage until it reaches a deep mahogany color. Use a slotted spoon to remove the meat to a plate, leaving approximately 2 tablespoons of rendered fat in the pan.
  3. In the same skillet, sauté the diced onion and red bell pepper in the sausage fat until softened. Add the minced garlic during the last 60 seconds of cooking. Remove from heat.
  4. Ensure the thawed hash browns are thoroughly patted dry with paper towels. Layer the potatoes into the bottom of the prepared baking dish, followed by the cooked sausage and the sautéed vegetable mixture.
  5. In a large mixing bowl, whisk together the 8 eggs, half-and-half, dry mustard powder, smoked paprika, salt, and pepper until fully combined and aerated.
  6. Sprinkle the shredded Cheddar and Monterey Jack cheeses evenly over the sausage and potato layers.
  7. Pour the egg mixture over the layers, ensuring it settles into all the crevices. Bake for 45 minutes until the center is set and the top is golden brown. Garnish with fresh chives before serving.