°4 slices bacon (crispy and shredded – reserving 1 tablespoon for the cheese garnish if desired)
°½ cup yellow onion (diced or white onion)
°2 teaspoons garlic (chopped)
°1 pound breakfast sausage (Jimmy Dean style sausage roll)
°cup red pepper (diced)
°20 ounces hash browns (fresh or thawed)
°6 large eggs (at room temperature)
°½ cup sour cream (or plain Greek yogurt)
°1/2 cup milk (or half-and-half or heavy cream)
°3 cups cheddar cheese (grated – set aside 1 14 cups for garnishing skillet)
° 1 tablespoon freeze-dried chives
°1 teaspoon salt (to taste)
Preheat oven to 375°F (190°C) and grease or spray a 9″ x 13″ baking dish with nonstick cooking spray.
In a large skillet over medium heat, cook the bacon until crispy, then remove from the skillet. Cut up the bacon strips and set aside to add later as a garnish.
4 strips of bacon, 1 pound of breakfast sausage
Sauté onion for 1-2 minutes, add garlic and sauté for 30 seconds, until softened. Add sausage and cook until brown (sausage crumbles while cooking). Remove from heat and let cool slightly.
½ cup yellow onion, 2 tsp garlic
Add the red pepper cubes and hash browns to the skillet and sauté for 30 seconds to a minute, then add the cooled hash browns and sauté for 5 minutes.
20 ounces hash browns, ½ cup red pepper
Transfer the toasted hash browns to a baking dish and spread them evenly with a spatula to form the first layer of the casserole. Transfer the cooked sausage to the baking dish to make the second layer.
In a large bowl, beat the eggs and pour in the milk. Stir in the sour cream, salt, chives, and half of the grated cheddar cheese. Mix well and pour over the sausage. Add the remaining cheddar cheese and chopped bacon on top.