Ingredients:

  • 1 lb (450g) lean ground breakfast sausage or Mexican chorizo
  • 1 small (110g) yellow onion, finely diced
  • 1 medium (120g) green bell pepper, diced
  • 1 can (115g) diced green chilis, drained
  • 1 tbsp (15ml) olive oil
  • 12 large (600ml) eggs
  • 1/2 cup (120ml) skim milk or unsweetened almond milk
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 8 oz (225g) shredded hash browns or 6 corn tortillas, torn into pieces
  • 2 cups (225g) shredded Pepper Jack or Monterey Jack cheese
  • Fresh cilantro for garnish

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add the sausage and cook until mahogany-colored and crumbled.
  2. Toss in the onions and bell peppers, sautéing until the vegetables are softened and the moisture has completely evaporated. Stir in the green chilis and remove from heat.
  3. In a large bowl, whisk together the eggs, milk, smoked paprika, garlic powder, salt, and pepper until the mixture is a uniform pale yellow.
  4. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  5. Spread the hash browns (or torn tortillas) evenly across the bottom of the dish. Spread the cooked sausage and vegetable mixture over the base, then sprinkle with half of the cheese.
  6. Pour the egg mixture evenly over the layers and top with the remaining cheese.
  7. Bake for 35–40 minutes until the center is set and the cheese has formed a golden-brown crust.
  8. Let the casserole rest for 5 minutes before slicing.