Categories: Breakfast

Ingredients

• 1 tbsp. olive oil
• 1 lb. sage breakfast sausage
• 1 small yellow onion, chopped
• 1 large red bell pepper, chopped
• 2 garlic cloves, minced
• 4 large eggs
• 1 cup whole milk
• 15 oz. bag frozen shredded hash browns
• 1 cup shredded mozzarella
• 1 cup shredded sharp Cheddar, divided
• 1 tbsp. chopped fresh chives
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

Directions

1. Preheat oven to 350.

2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add sausage; cook until browned and crumbly, about 6 minutes. Remove sausage using a slotted spoon, and let drain on paper towels.

3. Add onion, bell pepper and garlic to skillet; cook, stirring occasionally, until tender, about 3 minutes. Remove vegetables from skillet. Wipe skillet clean, and spray with cooking spray.

4. In a large bowl, whisk together eggs and milk. Stir in sausage, vegetables, hash browns, mozzarella, 1/2 cup cheddar, chives, salt and black pepper. Spoon mixture into skillet; sprinkle with remaining 1/2 cup cheddar.

5. Bake until golden brown and a wooden pick inserted in center comes out clean, about 35 minutes. Serve immediately.

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