Breakfast Casserole with Hash Browns

Ingredients

• 32 ounces frozen hashbrown potatoes (thawed)
• 16 ounce ground breakfast sausage (pork or turkey)
• 1 bell pepper (seeded and diced (any color))
• 1/2 cup diced onion
• 10 large eggs
• 1 cup sour cream
• 1/2 cup milk
• 2 cups shredded cheddar cheese
• 1 cup cooked bacon pieces (or soft bacon bits)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions

1. 1

   Preheat the oven to 350°F. Set out a 9 x 13-inch (3 quart) baking dish. Butter the inside of the dish well and set aside. Set a sauté pan on the stovetop over medium heat. Add the ground sausage to the pan. Use a wooden spoon to break the sausage into small pieces as you stir and brown the meat. Once the sausage is mostly brown, add in the diced peppers and onions. Continue to stir and cook for another 3-5 minutes until the onions and peppers have softened. Turn off the heat.

2. 2

   Place thawed (or mostly thawed) hashbrown potatoes in the baking dish. Place the hot sausage mixture over the top along with the chopped bacon. *This will help bring up the temperature of the hashbrowns and bring down the temperature of the sausage.

3. 3

   Set out a mixing bowl. Combine the eggs, sour cream, milk, thyme, salt, pepper, and garlic powder. Whisk until frothy.

4. 4

   Now sprinkle the shredded cheese over the top of the meat in the baking dish. Gently toss the ingredients by hand until well combined and spread out into an even layer.

5. 5

   Pour the egg mixture evenly over the top of the hashbrown mixture. Place in the oven, uncovered, and bake for 45-50 minutes, or until the center is puffed, and the edges are golden brown.

6. 6

   Allow the hashbrown casserole to cool for at least 5 minutes, then cut and serve.