Ingredients:

  • 30 oz frozen shredded hashbrowns, thawed and patted dry
  • 2 cups sharp cheddar cheese, shredded
  • 2 tbsp unsalted butter, melted
  • 1 lb ground breakfast sausage
  • 1 small yellow onion, finely diced
  • 1 bell pepper, diced
  • 8 large eggs
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Instructions:

  1. Brown the ground sausage in a skillet over medium-high heat until no longer pink.
  2. Add the diced onions and bell peppers to the skillet, sautéing until the vegetables are translucent and the sausage is mahogany-colored.
  3. Drain excess grease from the skillet to prevent a soggy bottom.
  4. Grease a 9x13 inch baking dish with melted butter.
  5. Spread the thawed and dried hashbrowns in an even layer across the bottom of the dish.
  6. Sprinkle half of the shredded cheddar cheese over the potatoes, then evenly distribute the cooked sausage mixture on top.
  7. In a large bowl, whisk together the eggs, milk, sour cream, salt, pepper, and garlic powder until smooth and aerated.
  8. Slowly pour the custard mixture over the sausage and potatoes, using a spatula to ensure the liquid fills every gap.
  9. Top the casserole with the remaining shredded cheddar cheese.
  10. Bake in a preheated oven at 350°F (175°C) for 40–45 minutes until the center is set and the edges are bubbling and golden brown.
  11. Let the casserole rest for 5–10 minutes before slicing to allow the structure to firm up.