Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with Nonstick Cooking Spray (to taste).
Spread Frozen Shredded Hash Browns (1 package) on the bottom of prepared baking dish. Drizzle hash browns with Butter (4 tablespoon), Olive Oil (2 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Gently mix with a spoon.
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).
While potatoes are baking, brown Breakfast Sausage (1 pound) 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.
In the same skillet saute Onion (1) and Red Bell Pepper (1) for 5 minutes, or until softened. Remove for heat and set aside.
In a large bowl, whisk together Egg (10), Milk (1/2 cup), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Pour eggs over partially cooked hash browns.
Sprinkle half of Shredded Sharp Cheddar Cheese (2 cup), then all cooked sausage, peppers, onions, and finish with remaining cheese.
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.
Let stand for 10-15 minutes before cutting and serving.