Ingredients
Scale
- 1 pound breakfast sausage
- 6 green onions, chopped
- 1 red bell pepper, chopped
- 10 large eggs
- 1 1/4 cups heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons Tabasco (optional)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 3 cups sharp cheddar cheese, shredded
- 1 (30 ounce) package frozen shredded hash browns, thawed
Instructions
- Preheat your oven to 350°F (175°C).
- Brown the sausage in a large skillet over medium heat until fully cooked. Drain any excess fat.
- Add the green onions and red bell pepper to the skillet, sautéing for about 2-3 minutes until slightly tender.
- In a large bowl, whisk together the eggs, heavy cream, Dijon mustard, Tabasco (if using), salt, and black pepper.
- Fold in the cooked sausage mixture and shredded hash browns into the egg mixture, then stir in the cheddar cheese.
- Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Bake in the preheated oven for 45-55 minutes, or until the eggs are set and the top is golden brown.
- Remove from the oven, let cool slightly, then slice and serve warm.
Notes
Use freshly shredded cheese for the best melt and flavor. Let the casserole sit for a few minutes before slicing to help it hold its shape. Add your favorite vegetables like spinach or mushrooms for a nutritional boost.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore