Ingredients:

  • 30 oz frozen shredded hash browns
  • 3 tbsp melted unsalted butter
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1 lb breakfast sausage, cooked and crumbled
  • 2 cups shredded sharp cheddar cheese
  • 1 cup diced bell peppers
  • 1/2 cup diced yellow onion
  • 12 large eggs
  • 1/2 cup whole milk
  • 1 tsp black pepper
  • 1 tsp salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and line your 18x13 inch rimmed baking sheet with parchment paper.
  2. Toss the frozen shredded hash browns with melted unsalted butter, garlic powder, and 1 tsp salt in a bowl. Note: Ensure every strand is coated in butter.
  3. Press the potato mixture firmly and evenly into the bottom of the prepared baking sheet.
  4. Bake the potato crust for 20-25 minutes until the edges are golden brown and the base feels firm when pressed.
  5. Remove the pan from the oven. Evenly scatter the cooked crumbled sausage, diced bell peppers, and diced yellow onion over the crust.
  6. Top the meat and vegetables with shredded sharp cheddar cheese, making sure there are no large gaps.
  7. Lower the oven temperature to 375°F (190°C). Note: This prevents the eggs from toughening.
  8. In a large mixing bowl, whisk together the 12 eggs, whole milk, black pepper, and 1 tsp salt until the mixture is uniform and slightly frothy.
  9. Carefully pour the egg mixture over the cheese and meat layers.
  10. Bake for 20-25 minutes until the center is no longer jiggly and the top has a soft, matte finish.