This is a super easy make ahead breakfast casserole that will please a crowd.
Preheat oven to 375 degrees (if you are making immediately)
In a medium frying pan cook sausage until no longer pink (if using plant based crumbles place them in a large mixing bowl). Remove sausage with a slotted spoon and put in a large mixing bowl.
In same frying pan cook the onion and red pepper for 5 minutes. Add the garlic and cook for another 2 minutes until fragrant.
Put vegetable mixture into the bowl with the sausage (plant based crumbles).
Add hashbrowns and 1 1/2 cups of the shredded cheese to the bowl and stir.
In separate bowl whisk the eggs, milk and pepper. Add the egg mixture to the hashbrown mixture and combine.
Pour into a 9*13 baking dish and top with remaining cheese.
If making ahead place in the refrigerator until ready to cook.
Cover with foil and cook for 35 minutes. Remove foil and cook for another 15 minutes or until done.
Use a fork to test the middle of casserole to make sure cooked through.
Let casserole rest for 5 minutes and garnish with green onions and serve.
1 lb. of sausage (or plant based crumbles)
1 white onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1/3 cup whole milk
20 oz diced hashbrown, thawed
2 cups shredded sharp cheddar cheese
1/4 tsp. black pepper
green onions for garnish