Ingredients:

  • 1 lb lean ground breakfast sausage
  • 30 oz frozen shredded hash browns, thawed and patted dry
  • 1 tbsp avocado oil
  • 10 large eggs
  • 1.5 cups whole milk
  • 1/2 cup plain Greek yogurt
  • 1 cup red bell pepper, finely diced
  • 1/2 cup green onions, sliced
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. Brown 1 lb lean ground breakfast sausage in a skillet with 1 tbsp avocado oil over medium high heat until no pink remains and it’s crumbly.
  3. Dry the 30 oz thawed hash browns by pressing them between paper towels or a clean cloth until no moisture remains.
  4. Layer the dried hash browns in the bottom of the prepared dish, followed by the cooked sausage and 1 cup diced red bell peppers.
  5. Whisk 10 large eggs in a large bowl with 1.5 cups whole milk and 1/2 cup Greek yogurt until the mixture is completely smooth.
  6. Season the egg mixture with 1 tsp smoked paprika, 1/2 tsp sea salt, and 1/2 tsp cracked black pepper.
  7. Stir in 1.5 cups of the shredded cheddar and 1/2 cup sliced green onions into the egg liquid.
  8. Pour the egg mixture evenly over the sausage and potato layers in the dish.
  9. Top with the remaining 1/2 cup of cheddar cheese for a golden crust.
  10. Bake for 45 minutes until the center is set and the edges are golden and bubbling.