Preheat oven to 350 degrees. Spray a 9×13 casserole dish with nonstick baking spray.
Place the thawed hash browns in the bottom of the casserole dish.
Brown the pork sausage in a large skillet over medium heat. When it is about halfway browned, add the onions and red bell pepper, cooking until the sausage is browned and the onions are soft. Remove from the heat and let it cool.
Melt 1/2 cup butter and pour over the hash brown potatoes stirring to coat. Top with half the shredded cheddar. Spoon the cooled sausage vegetable mixture over the potatoes.
Beat the eggs, milk, marjoram, thyme, seasoned salt, and black pepper in a large bowl. Pour it into the casserole and top with the remaining cheese and half of the green onions.
Bake for 45-50 minutes or until set and no longer wiggly in the middle. Sprinkle with remaining green onions. Let sit for 10-15 minutes before slicing.
Notes
Frozen hash browns take about 1 hour to thaw, so plan accordingly.
You can use shredded or diced hash browns. I think the shredded works just a little bit better because the cheese and eggs seem to melt down between the layers of the shredded potatoes.
Any colored pepper will work for this recipe – red, orange, yellow, or green. I prefer the red because of the sweetness it lends to the dish.
Use pork, chicken, or turkey sausage as long as it breaks up and browns.
Try adding diced smoked ham or chopped crispy bacon.
Experiment with different cheeses like Colby Jack, Monterey Jack, Gouda, Muenster, Provolone, Mozzarella, or Pepper Jack.
Let the casserole cool for a few minutes before slicing.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
Calories: 428kcal | Carbohydrates: 16g | Protein: 19g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 215mg | Sodium: 660mg | Potassium: 445mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1122IU | Vitamin C: 20mg | Calcium: 264mg | Iron: 2mg
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