Sausage Hashbrown Breakfast Casserole with Smoked Paprika

Serves 12 in about 1 hour. The stove brings hash browns well and italian-style herb blend together.

Ingredients

• 30 ounces frozen shredded hash browns thawed and well drained
• Butter or nonstick cooking spray for the baking dish
• 1 ½ pounds breakfast sausage
• 1 small yellow onion diced
• ½ cup diced red bell pepper
• ½ cup diced green bell pepper
• 2 ½ cups shredded sharp cheddar cheese divided
• 12 large eggs
• 2 cups whole milk
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 ½ teaspoons italian-style herb blend
• ¼ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes (or to taste)
• Sliced green onion (or chopped chives)

Method

1. Thaw the hash browns in the refrigerator overnight.
2. If baking the casserole right away, heat the oven to 350°F. Spray a 13×9-inch or 3-quart baking dish with cooking spray.
3. Warm a large skillet over a lively medium heat. Tip in the breakfast sausage and cook, breaking it into crumbles, until cooked all the way.
4. Drain the fat, leaving about 1 tablespoon in the skillet. Move the cooked sausage to a bowl or container and keep it nearby.
5. Tip in the diced onion to the skillet and cook for about 5 minutes, or until it starts to soften.
6. Stir in the red and green bell peppers and continue cooking until the vegetables are softened but not overly soft.
7. In a large bowl, combine the thawed hash browns, cooked sausage, onion, bell peppers, and 2 cups of the shredded cheddar cheese.
8. Stir well, then spread the hash brown mixture evenly in the prepared baking dish.
9. In another large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, onion powder, Italian-style herb blend, smoked paprika, and red pepper flakes until well combined.
10. Tip in the egg mixture evenly over the hash brown mixture. Gently stir the mixture just a little to help distribute the egg mixture throughout.
11. Scatter the remaining ½ cup cheddar cheese evenly over the top.
12. If making ahead, cover the baking dish and refrigerate overnight.
13. To bake right away, bake uncovered for 55 to 60 minutes, or until the center is fully set and the casserole reaches at least 160°F.
14. Lift out from the oven and let rest for 10 minutes before slicing.
15. Garnish with sliced green onion or chopped chives.
16. Plate with any of these: hot sauce, ketchup, sour cream, salsa, or your favorite breakfast condiments.

More breakfast ideas are in the breakfast collection.