Categories: casserole

Ingredients

• butter, for greasing
• 3 Tbsp. butter or vegetable oil
• 16 oz. frozen hash-browned potatoes, thawed
• Salt and ground black pepper
• 1 lb. hot breakfast sausage
• 1/2 onion, finely chopped
• 1/2 red bell pepper, finely chopped
• 10 eggs
• 1/2 cup milk
• 1 heaping tsp. chile powder
• 1 1/2 cups shredded sharp cheddar cheese, divided use

Directions

1. Generously butter or grease a 2-quart casserole or baking dish; set aside.
2. In a large skillet, melt the butter or heat the vegetable oil. Cook potatoes, stirring occasionally, until potatoes are beginning to brown. Transfer to prepared baking dish. Season with salt and ground black pepper.
3. In the same skillet, cook the sausage, onion and bell pepper over medium heat, breaking the sausage into crumbs, until sausage is cooked through. Transfer mixture to a colander and drain well. Spread drained sausage mixture over potatoes.
4. In a bowl, whisk together the eggs, milk, chile powder, a generous grind of black pepper, a pinch of salt and the cheese. Pour egg mixture over sausage. Cover with foil and refrigerate up to 18 hours.
5. When ready to bake, remove casserole from the refrigerator and let it sit at room temperature while then oven heats.
6. Heat oven to 375 degrees.
7. Bake, covered, for 30 minutes. Remove foil and bake 15 to 20 minutes more or until filling is set and cheese is golden brown.

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