From Chef Lesli Sommerdorf for Harmons
1⁄2 cup chopped yellow onion 1⁄2 cup chopped red bell pepper 1 lb country style pork sausage Salt and freshly ground pepper 4 cups frozen hash browns 1 cup spinach, optional 1 1⁄2 cups shredded Cheddar cheese 10-12 eggs, beaten
Preheat the oven to 350 degrees. Lightly spray a 9” by 13” baking dish with canola spray. In a large frying pan over medium-high heat, add the onion and bell pepper and cook until translucent and softened, about 5 min. Add the sausage and cook until no longer pink, about 7 min. Season with salt and pepper and set aside.
Add the hash browns to the bottom of the prepared dish. Add the sausage-onion- bell pepper mixture, spinach, if using, and 1/2 the cheese.
Pour the eggs over the cheese and, using a fork, lightly mix the egg into the ingredients in the dish. Bake until the egg is set in the center of the casserole, about 30 minutes. Sprinkle the remaining cheese over the top of the casserole and put back in the oven until melted.
If making this and refrigerating overnight, remove from the refrigerator 20 minutes prior to cooking. Bake for 40 minutes, sprinkle with the remaining cheese and bake until cheese has melted.
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