1 lb. of breakfast sausage, casing removed

~4 scallions

1 sweet onion, diced

1 red bell pepper, chopped

10 eggs

1 1/4 cup heavy cream

1 tbsp. Dijon mustard

2 tsp. hot sauce (optional)

1 1/2 tsp. salt

1 tsp. black pepper

8 oz. shredded sharp cheddar, divided

30 oz package of frozen shredded hash browns, thawed

Preheat the oven to 350°F and grease a 9x13” baking dish.

In a large skillet, brown the sausage, breaking it up into small pieces.

Add the bell pepper and onion and sautee until tender

In a large bowl whisk together the eggs, heavy cream, mustard, hot sauce, salt, black pepper, and the green parts of the scallions.

Genly fold 1 1/2 cups of cheese into the cooled sausage mixture.

Fold the hash browns to the egg mixture.

Combine both the sausage egg mixture into a large bowl and mix evenly.

Transfer to the greased baking dish.

Bake for 50 minutes.

Remove and top with the remaining (~1/2 cup) cheese.

Increase the oven temperature to 400°F and finish baking until the center is set (not jiggly) and the top is slightly golden, approximately 10-15 more minutes.