Ingredients:

  • 1 lb Bulk Pork Sausage
  • 20 oz Shredded Hash Brown Potatoes, thawed and patted dry
  • 1 small Yellow Onion, finely diced
  • 1 Red Bell Pepper, diced
  • 10 Large Eggs
  • 2 cups Whole Milk
  • 1 tsp Sea Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1/2 tsp Dry Mustard Powder
  • 1/4 tsp Smoked Paprika
  • 2 cups Sharp Cheddar Cheese, freshly grated
  • 1/2 cup Monterey Jack Cheese
  • 2 tbsp Fresh Chives, thinly sliced

Instructions:

  1. Place the pork sausage in a large skillet over medium high heat. Break it up with a wooden spoon as it cooks. Once it starts to sizzle and brown, add the diced yellow onion and red bell pepper. Cook for about 8 minutes until the sausage is cooked through and the vegetables are soft.
  2. While the meat is cooking, take your thawed hash browns and press them between layers of paper towels. You want to remove as much water as possible. Note: This ensures the potatoes fry slightly in the sausage fat rather than steaming.
  3. In a large mixing bowl, crack the 10 eggs and whisk them vigorously. Slowly pour in the 2 cups of whole milk. Add the sea salt, black pepper, dry mustard, and smoked paprika. Whisk until the mixture is pale yellow and slightly frothy.
  4. Grease your 9x13 baking dish generously. Spread the dried hash browns in an even layer at the bottom. Top with the cooked sausage and vegetable mixture.
  5. Sprinkle 1.5 cups of the sharp cheddar and all of the Monterey Jack over the sausage layer. Reserve the remaining half cup of cheddar for the very end.
  6. Carefully pour the egg mixture over the layers. Use a fork to gently poke the ingredients, ensuring the liquid reaches every corner and the bottom of the dish.
  7. If you have time, cover and refrigerate for at least 2 hours, or overnight. If you're in a hurry, you can bake it immediately.
  8. Preheat your oven to 350°F (180°C). Bake uncovered for 45 minutes. Remove briefly to sprinkle the remaining cheddar on top.
  9. Bake for another 5 minutes until the cheese is bubbly and the edges are golden brown.
  10. Remove the dish from the oven. Let it sit for 10 minutes before slicing. Note: This allows the proteins to firm up, giving you those clean, restaurant style squares.