Hashbrown Breakfast Casserole with Sausage | The Recipe Rebel

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Ingredients
▢1 lb breakfast sausage pork or turkey casings removed
▢4 cups frozen hash browns cubed or shredded
▢½ red bell pepper diced
▢½ green bell pepper diced
▢½ onion finely diced
▢10 large eggs
▢1½ cups whole or evaporated milk you can also use part milk, part cream
▢1½ teaspoons salt
▢1 teaspoon dried parsley
▢½ teaspoon black pepper
▢3 cups shredded cheese
Instructions
Preheat the oven to 350 degrees and lightly grease a 9x13" casserole dish.
In a large skillet over medium-high heat, crumble and brown the sausage (you may need to add a bit of oil if using turkey sausage). Remove from the pan and set aside in a large bowl.
In the same pan, cook peppers and onion until softened, adding additional oil if needed.
Add hash browns, sausage, and vegetables to the prepared dish. Add 2 cups of the cheese and stir well.
Whisk together eggs, milk, salt, parsley, and pepper and pour over the mixture in the pan.
Sprinkle with remaining cheese, cover, and bake for 40-50 minutes, until the eggs are just set through the center. Uncover and broil to brown slightly if desired.