Ingredients:

  • 1 lb ground beef breakfast sausage
  • 2 cups shredded sharp cheddar cheese
  • 3 cups frozen cubed hash browns, thawed
  • 1 small yellow onion, finely diced
  • 1 bell pepper, diced
  • 12 large eggs
  • 2 cups whole milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder

Instructions:

  1. Brown the 1 lb ground beef breakfast sausage in a skillet over medium-high heat until no pink remains.
  2. Add the finely diced yellow onion and diced bell pepper to the skillet; sauté for 4-5 minutes until the vegetables are translucent and the sausage is mahogany-colored.
  3. Drain excess grease from the skillet and let the mixture cool slightly.
  4. Preheat the oven to 350°F (180°C) and grease a 9x13 inch baking dish.
  5. Spread the 3 cups thawed cubed hash browns evenly across the bottom of the baking dish.
  6. Top the hash browns with the cooked sausage and vegetable mixture, then sprinkle the 2 cups shredded sharp cheddar cheese evenly over the top.
  7. In a large bowl, whisk together the 12 large eggs, 2 cups whole milk, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp smoked paprika, and 1/4 tsp garlic powder until homogeneous and frothy.
  8. Pour the egg custard slowly over the layers in the baking dish.
  9. Cover the dish and refrigerate for 8 to 12 hours to allow the starch to saturate.
  10. Slide the dish into the center rack of the oven and bake for 60-70 minutes until the edges are bubbling, the center is set (does not jiggle), and the internal temperature reaches 165°F (74°C).
  11. Let the dish rest for 10 minutes to allow the custard to firm up before slicing into 12 squares.