Ingredients
Equipment
Method
- Preheat your oven to 400℉. Spray a 9x13 inch casserole dish with non-stick cooking spray.
- Add the hash browns to the prepared baking dish. Pour the melted butter over them and toss to coat. Spread the hash browns evenly and bake for 35-40 minutes, or until they start to crisp and the edges turn golden brown.
- While the hash browns bake, brown the ground sausage in a large skillet over medium-high heat. Add the diced bell peppers and sliced green onions when the sausage is partially cooked. Continue to cook until the sausage is no longer pink. Drain any excess liquid and set aside.
- In a large bowl, whisk together the eggs, shredded cheese, milk, Greek yogurt (or sour cream), salt, and pepper.
- Once the hash browns are done, remove them from the oven. Evenly top the hash browns with the cooked sausage, pepper, and onion mixture.
- Pour the whisked egg mixture over the contents in the baking dish.
- Bake for 35-45 minutes, or until the center is cooked through. If the edges start to brown too quickly, you can cover the dish with foil. Baking time can vary based on your dish size.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition
Notes
For homemade sausage, mix 1 pound of ground turkey or pork with 1 teaspoon garlic powder, 1/2 teaspoon dried fennel, 1 teaspoon Italian seasoning, a pinch of cayenne pepper, 1/2 teaspoon fine salt, and 1/4 teaspoon black pepper.
To prepare overnight, follow the recipe through step 5. Let the hash brown and sausage mixture cool for at least 30 minutes before adding the egg mixture. Cover and refrigerate overnight. When ready to bake, remove from the refrigerator, uncover, and bake as directed in step 7, adding an extra 5 minutes if needed. Alternatively, you can wait to pour the eggs into the dish just before baking and store the egg mixture separately in the fridge overnight.