Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with
Nonstick Cooking Spray (as needed)
.
Step 2
Spread
Frozen Shredded Hash Browns (1 pckg)
on the bottom of prepared baking dish. Drizzle hash browns with
Butter (60 g)
,
Olive Oil (30 mL)
,
Salt (3 g)
, and
Ground Black Pepper (as needed)
. Gently mix with a spoon.
Step 3
Bake for 25 minutes. Stir, then bake for 20-25 minutes more, or until edges start to brown but not fully cooked. Reduce oven to 375 degrees F (190 degrees C).
Step 4
While potatoes are baking, brown
Breakfast Sausage Links (455 g)
in a nonstick skillet over medium heat. Break up sausage with a wooden spoon and cook until no longer pink. Transfer cooked sausage to a paper towel lined plate to soak up excess grease.
Step 5
In the same skillet saute
Onion (1)
and
Red Bell Pepper (1)
for 5 minutes, or until softened. Remove for heat and set aside.
Step 6
In a large bowl, whisk together
Eggs (10)
,
Milk (120 mL)
,
Salt (3 g)
, and
Ground Black Pepper (as needed)
. Pour eggs over partially cooked hash browns.
Step 7
Sprinkle half of
Shredded Sharp Cheddar Cheese (225 g)
, then all cooked sausage, peppers, onions, and finish with remaining cheese.
Step 8
Bake in preheated oven for 20-30 minutes, or until eggs are set. Insert a knife in the middle to make sure eggs are cooked.
Step 9
Let stand for 10-15 minutes before cutting and serving.
