Ingredients:

  • 1 lb lean ground breakfast sausage
  • 20 oz frozen shredded hash browns, thawed
  • 1 cup diced bell peppers
  • 1 cup diced yellow onion
  • 10 large eggs
  • 1 cup low-fat milk
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper

Instructions:

  1. Brown the sausage in a large non-stick skillet over medium-high heat until mahogany-colored and crumbly.
  2. Add the diced onions and bell peppers to the skillet, sautéing until the onions are translucent.
  3. Stir in the thawed hash browns and cook for 5 minutes until lightly golden and fragrant.
  4. Transfer the sausage and potato mixture to a 9x13 inch baking dish, spreading it into an even layer.
  5. In a large mixing bowl, whisk together eggs, low-fat milk, garlic powder, paprika, and black pepper until uniform and frothy.
  6. Pour the egg custard evenly over the potato base.
  7. Bake at 375°F (190°C) for 35-40 minutes until the center is set and edges are golden brown.