Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs

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  Italian Pork Sausage(454g)
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  Yellow Onion
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  Bell Pepper
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  Garlic(180g)
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  Hashbrowns, Frozen, Uncooked(567g)
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  Cheddar Cheese(480g)
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  Egg, Whole, Large(300g)
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  2% Milk(80g)
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  1 teaspoon fine sea salt*
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  a few generous twists of freshly-cracked black pepper

Instructions

1. 1Cook the Italian pork sausage in a large sauté pan over medium-high heat for 8–10 minutes, crumbling with a spoon as it cooks, until browned with no pink remaining. Transfer to a large mixing bowl with a slotted spoon, reserving 1 tablespoon of sausage grease in the pan and discarding the rest.
2. 2Add the onion and bell pepper to the pan over medium-high heat and sauté for 5 minutes, stirring occasionally, until softened. Add the fresh garlic and sauté for 2 minutes more, stirring frequently, until fragrant. Transfer the vegetable mixture to the bowl with the sausage.
3. 3Add the frozen hashbrowns (thawed) and 1½ cups of the sharp cheddar to the mixing bowl and toss gently until evenly combined.
4. 4In a separate small bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
5. 5Pour the egg mixture into the sausage and hashbrown mixture and toss gently to combine.
6. 6Transfer the entire mixture to a 9×13-inch baking dish, top with the remaining ½ cup of sharp cheddar, cover with aluminum foil, and bake at 375°F for 40 minutes.
7. 7Remove the foil and bake for an additional 10–15 minutes at 375°F until the edges are set and the center is cooked through (internal temperature 165°F).
8. 8Divide the casserole evenly into 8 airtight containers while hot, allow to cool to room temperature, then seal and refrigerate for up to 4 days.