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 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 may vary depending on your dish. Start checking for doneness around the 30-minute mark.
- 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 ground turkey or pork with 1 teaspoon garlic powder, ½ teaspoon dried fennel, 1 teaspoon Italian seasoning, a pinch of cayenne, ½ teaspoon fine salt, and ¼ teaspoon black pepper.
For overnight preparation, follow the recipe through step 5. Let the hash browns 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 until just before baking, storing the egg mixture separately in the fridge overnight.