1lb Vermont Maple Syrup or Brown Sugar & Honey Johnsonville® sausage
4 green onions, diced
3 cloves garlic, minced
1 red bell pepper, cored and diced
6 eggs
⅓ cup milk
1 (20 oz) bag frozen hash browns, thawed
2 cups shredded cheddar cheese
1 tsp ground black pepper
1 tsp seasoned salt (I use Tony Chachere's)
Directions:
Heat oven to 375 degrees F.
In a large mixing bowl, add hash browns, bell peppers, ¾ of the green onions, and 1½ cups cheese. Give everything a quick stir to combine. You can skip out on using a bowl by preparing this right in your casserole baking dish.
In a medium-sized pan, cook sausages over medium-high heat until browned. Remove sausages and slice them into medallions once they are cool enough to handle. Place them in with the hash brown, cheese, and vegetable mixture.
In a separate bowl, whisk together the eggs, milk, garlic and spices until combined. Pour egg mixture on top of the hash brown mixture, and stir to combine.
Pour the mixture into a casserole dish, and top with the remaining ½ cup of shredded cheese. Cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil and bake for an additional 10-15 minutes until the top of the potatoes are slightly brown. Top with the remaining green onions before serving and dig in!
Recipe by Iriemade at https://iriemade.com/breakfast-casserole-sausage-hash-eggs/