Hashbrown Breakfast Casserole

INGREDIENTS – 2 pounds pork sausage (I like Jimmy Dean) –12 large egg –1 cup sour cream , (light, regular, or sub Greek yogurt) –1/4 cup milk

– 1/2 teaspoon salt –¼ teaspoon ground black pepper –20 oz bag frozen shredded hash browns , thawed –4 green onion

– 1/2 green bell pepper , diced –1/2 red bell pepper , diced –2 cups shredded cheddar cheese

DIRECTIONS In a big bowl, mix together eggs, sour cream, milk, cheese, salt, and pepper. Use electric mixers on low speed until everything is mixed well. Then add thawed hash browns and stir. 

Heat a large skillet on medium heat. Put the sausage in and cook until it turns brown. Break it into small pieces while it cooks. Once it's done, take most of the grease out. Then, put the sausage into the bowl with the egg mixture. 

In the same skillet where you cooked the sausage, add bell peppers and onion. Cook them for 2-3 minutes until they're soft. Then, add them to the bowl with the egg mixture and stir everything together. 

Pour the mixture into a greased 9x13 inch baking pan. You can either cover it and put it in the fridge overnight or bake it right away. Bake at 350 degrees Fahrenheit for 40-50 minutes, or until the edges are firm and the middle slightly moves when you shake the pan.