Ingredients:

  • 850 g frozen shredded hash browns, thawed and patted dry
  • 450 g lean breakfast sausage
  • 115 g sharp cheddar cheese, shredded
  • 115 g Monterey Jack cheese, shredded
  • 6 large eggs
  • 120 g low-fat sour cream
  • 60 ml 2% milk
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/4 tsp sea salt
  • 120 g yellow onion, diced
  • 120 g bell pepper, diced
  • 2 tbsp fresh chives, for garnish

Instructions:

  1. Add 450 g of breakfast sausage to your skillet over medium high heat. Cook 6 minutes until deeply browned and crumbled.
  2. Toss in the 120 g of diced onion and 120 g of bell pepper. Cook 4 minutes until onions are translucent and peppers have softened.
  3. In a large bowl, crack the 6 large eggs. Whisk 1 minutes until light and frothy.
  4. Fold in 120 g of sour cream, 60 ml of milk, and all the dry spices (paprika, garlic powder, salt, pepper). Whisk until the mixture is velvety and smooth.
  5. Add the browned sausage mixture and 170 g of the total cheese (reserve 60 g for the top) to the egg bowl. Stir gently.
  6. Ensure your 850 g of hash browns are completely thawed and patted dry with paper towels. Press them into the bottom of the greased baking dish.
  7. Pour the egg and sausage mixture over the potatoes. Top with the remaining 60 g of cheese.
  8. Bake in a preheated oven at 190°C for 45 minutes until the top is bubbling and the edges are golden brown. Garnish with fresh chives before serving.