Savory Sausage and Egg Hashbrown Casserole Delight

Ingredients

• 1 pound breakfast sausage (pork or turkey)
• 2 cups frozen hashbrowns, thawed
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1 cup milk
• 1 medium onion, diced
• 1 bell pepper (any color), diced
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or olive oil.
2. In a large skillet over medium heat, cook the sausage, breaking it apart with a spatula, until browned and fully cooked. Drain any excess fat.
3. Add the diced onion and bell pepper to the skillet and sauté for about 4-5 minutes until they're soft. Remove from heat.
4. In a large bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and pepper until well combined.
5. In the greased baking dish, spread the thawed hashbrowns evenly across the bottom.
6. Layer the cooked sausage and vegetable mixture over the hashbrowns.
7. Pour the egg mixture over the top, ensuring it's evenly distributed.
8. Sprinkle the shredded cheddar cheese on top of the casserole.
9. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
10. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the casserole is set and the cheese is bubbly and slightly golden.
11. Once done, let it cool for about 5 minutes before garnish with fresh parsley.