What You'll Need

One pound Italian sausage
One medium white onion, peeled and diced
Three cloves garlic, minced
One red bell pepper, cored and diced (or One jar of roasted red peppers, drained and diced)
Six eggs
1/3 cup milk
One (20 ounce) bag frozen hash browns, thawed
Two cups shredded cheddar or mozzarella cheese
One quarter teaspoon freshly-ground black pepper

How to Make It

Heat oven to 375 degrees F.
Add the sausage to a medium saute pan.
Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks.
Remove sausage with a slotted spoon and transfer to a large mixing bowl.
Reserve about One tablespoon of sausage grease in the saute pan, discarding the rest.
Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked.
Add the garlic and saute for an additional 2 minutes until fragrant. (If using the jarred roasted red peppers, wait to stir them until after the garlic.) Pour the vegetable mixture into the mixing bowl with the sausage.
Add the hash browns and 1/2 cups cheese to the mixing bowl with the sausage and veggies.
Stir to combine.
In a separate bowl, whisk together the eggs, milk and black pepper until combined.
Then add them to the hashbrown mixture, and stir to combine.
Pour the mixture into a baking dish, and top with the remaining One half cup of shredded cheese.
Cover with aluminum foil and bake for 20 minutes.
Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown.
Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!