Ingredients
Method
Step-by-Step Baking Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch ceramic or glass baking dish generously with melted butter or cooking spray.
- In a large skillet, cook and crumble the breakfast sausage over medium heat until golden brown. Drain any excess fat on paper towels.
- Squeeze the thawed shredded hashbrowns firmly in a clean kitchen towel to remove all excess moisture (this is the key to preventing a soggy casserole). Spread the dried hashbrowns evenly across the bottom of the prepared baking dish.
- Layer the cooked sausage crumbles, diced red and green bell peppers, the whites of the green onions, 1.5 cups of sharp cheddar, and all the pepper jack cheese evenly over the hashbrowns.
- In a large mixing bowl, vigorously whisk together the eggs, milk, sour cream, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until completely smooth and frothy.
- Slowly and evenly pour the egg custard over the hashbrown and cheese layers, allowing it to seep down between the shredded potatoes. Top with the remaining 1/2 cup of sharp cheddar cheese.
- Bake uncovered at 375°F (190°C) for 45 to 50 minutes until the center is fully set, the edges are bubbly, and the top is lightly golden brown.
- Allow the casserole to rest for 10 minutes before slicing into neat, generous squares. Garnish with reserved green onion slices and minced fresh chives, then serve warm!