Instructions:

1. Cover bottom of a 9"x13" casserole dish with crumbled hashed browns & place them in an oven set to broil to crisp the hash-brown crust - about 3-5 minutes.

2. In the meantime in a medium bowl mix 12 eggs with 3/4 cup milk, 1/2 teaspoon salt & 1/2 teaspoon ground black pepper until thoroughly blended. Set aside.

3. In a medium skillet cook a pound of breakfast sausage with 1 cup chopped onions & 1/2 cup chopped bell peppers until meat is no longer pink. Drain away any grease.

4. Remove dish with crisped hash browns from oven. Sprinkle cooked sausage over surface of crisped hash browns, then pour egg mixture evenly on top and place casserole dish in an oven set to 350℉.

5. Bake until eggs are cooked all the way to the middle of the dish and the top is light golden brown - about 45 minutes.

6. Remove casserole from oven and sprinkle shredded cheddar cheese on top and allow dish to sit out for about 5 minutes to melt the cheese before serving.

7. Serve with garnish of chopped chives, sour cream, salsa, Pico de Gallo or sliced jalapenos if desired.