Categories: Breakfast
Ingredients
- 1 tbsp. olive oil
- 1 lb. sage breakfast sausage
- 1 small yellow onion, chopped
- 1 large red bell pepper, chopped
- 2 garlic cloves, minced
- 4 large eggs
- 1 cup whole milk
- 15 oz. bag frozen shredded hash browns
- 1 cup shredded mozzarella
- 1 cup shredded sharp Cheddar, divided
- 1 tbsp. chopped fresh chives
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
Directions
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Preheat oven to 350.
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In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add sausage; cook until browned and crumbly, about 6 minutes. Remove sausage using a slotted spoon, and let drain on paper towels.
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Add onion, bell pepper and garlic to skillet; cook, stirring occasionally, until tender, about 3 minutes. Remove vegetables from skillet. Wipe skillet clean, and spray with cooking spray.
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In a large bowl, whisk together eggs and milk. Stir in sausage, vegetables, hash browns, mozzarella, 1/2 cup cheddar, chives, salt and black pepper. Spoon mixture into skillet; sprinkle with remaining 1/2 cup cheddar.
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Bake until golden brown and a wooden pick inserted in center comes out clean, about 35 minutes. Serve immediately.