Hashbrown Breakfast Casserole

🧂 Ingredients

• 2 pounds pork sausage ((I like Jimmy Dean))
• 12 large eggs
• 1 cup sour cream ((light, regular, or sub Greek yogurt))
• 1/4 cup milk
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 20 oz bag frozen shredded hashbrowns (, thawed)
• 4 green onions
• 1/2 green bell pepper (, diced)
• 1/2 red bell pepper (, diced)
• 2 cups freshly shredded cheddar cheese

👨‍🍳 Instructions

1. 1

   Combine eggs, sour cream, milk, cheese, and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined. Stir in thawed hash browns.

2. 2

   Cook sausage: Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.

3. 3

   Saute veggies: Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the egg mixture and stir everything to combine.

4. 4

   Bake: Pour mixture into a greased 9x13’’ pan. Cover dish and refrigerate overnight, or bake immediately at 350 degrees for 40-50 minutes or until the edges are set and the center is just barely jiggly.