Categories: breakfast

Ingredients

• 1 (30 oz) bag frozen shredded hash brown
• 1 lb sausage
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green and red peppers
• 1/2 clove minced garlic
• 1/2 tsp minced jalapeno (optional)
• 4 cups shredded, sharp cheddar cheese
• 1 (12-ounce) can evaporated milk
• 12 eggs, lightly beaten
• 1/2 teaspoon cayenne pepper
• 1-2 tablespoons olive oil
• dash paprika
• salt and pepper to taste
• Toppings: sour cream, diced jalapenos, hot sauce, salsa, chopped green onions, and some fresh cilantro or parsley

Directions

1. Grease an 9×13-inch baking pan and preheat the oven to 350 degrees.

2. In a large skillet over medium-high heat, crumble and cook the sausage until completely browned and cooked through. Remove the sausage to a paper-towel lined plate to drain. Discard all but a couple of teaspoons of its grease.

3. Place peppers, jalapenos, and onions into the skillet and toss to coat them with the grease. Sauté them for about 5 minutes until they’re soft and the onions are beginning to turn translucent. Add the garlic and cook for about 30 seconds, stirring constantly, until it’s fragrant. Remove this mixture to the paper-towel lined plate with the sausage.

4. Add a couple of teaspoons of olive oil to the skillet. Brown the hash browns in batches by spreading out about a third of them over the bottom of the skillet in a flat layer. Cover the skillet and let them cook without stirring for around 10 minutes (double check the directions on your hash browns package). When one side is browned, flip the hash browns and brown the other side. Remove these to a separate paper-towel lined place. Continue until all hash browns are browned.

5. Place half of the hash browns into the baking pan in an even layer. Top with half of the sausage, peppers, and onions mixture and 2 cups of cheese.

6. In a small bowl, whisk together the eggs, evaporated milk, cayenne pepper, paprika, salt, pepper and two cups of cheese. Pour half of this mixture evenly over the hash brown /sausage layers in the pan..

7. Repeat the layers: hashbrown, sausage/peppers, and egg/spices with remaining halves. Cover with foil.

8. Bake the casserole for around 50 minutes before removing the foil and baking an additional 10-15 minutes. Let the casserole cool for 10 minutes before serving it with sour cream, diced jalapenos, hot sauce, salsa, green onions, and some fresh cilantro or parsley.

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