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. 1Heat oven to 375°F.
2. 2Cook over medium-high heat in a large sauté pan until browned, crumbling the sausage with a spoon as it cooks. Transfer sausage with a slotted spoon to a large mixing bowl. Reserve 1 tablespoon of the remaining sausage grease in the sauté, and discard the rest.
3. 3Add onion and bell pepper to the pan and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for an additional 2 minutes, stirring frequently, until fragrant. Transfer the vegetable mixture into the mixing bowl with the sausage. Add the thawed diced potatoes and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Toss gently until evenly combined.
4. 4In a separate small bowl, whisk together the eggs, milk, salt and black pepper until combined. Add the egg mixture to the potato mixture and toss gently to combine.
5. 5Pour the mixture into a 9×13-inch* baking dish and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 40 minutes. Remove the aluminum foil and bake for an additional 10-15 minutes until the potatoes in the center are cooked through. Transfer the baking dish to a wire rack.
6. 6Serve warm, garnished with your favorite toppings, and enjoy!