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Sausage Potato Breakfast Casserole



3/4 pound Italian sausage (spicy or mild)
1 onion, chopped
4 ounce white mushrooms, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
6 eggs
1/3 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
20 ounce frozen hash brown potatoes, cubed
2 cups mozzarella cheese, shredded
6 green onions, chopped


Begin by preheating the oven to 400 degrees F.

Over medium-high heat, heat a large skillet. Cook the sausage until no longer pink, crumbling into pieces. Once cooked, remove from heat and set aside.

To the same skillet, cook the onion and mushrooms until tender (about 5 minutes).

Add the bell peppers and cook until softened. Once cooked, transfer the vegetable mixture to a large bowl.

Whisk together the eggs, milk, salt, pepper, and red pepper flakes in a small bowl.

Add the meat hash browns, 1 1/2 cups mozzarella cheese, egg mixture, and 3/4 the chopped green onions to the vegetable bowl. Stir until combined.

Transfer the mixture to a 9x13 baking dish and sprinkle the remaining cheese over the top. Bake for 30 minutes.

Top with remaining green onions and serve hot.

serves 8