INGREDIENTS
1 pound pork breakfast sausage
1 red bell pepper (seeded and diced)
20 ounces frozen shredded potatoes
12 large eggs
1 cup milk
1 cup heavy cream
2 cups colby jack cheese (grated)
1 cup sharp cheddar cheese (grated)
1 Tablespoon of your favorite beef rub (or 1 teaspoon each of salt and black pepper)
INSTRUCTIONS
Step 1
Cook sausage and peppers. Preheat a skillet over medium heat. Add the breakfast sausage to the skillet and cook for 3-5 minutes, breaking it into smaller pieces with a wooden spatula. When the sausage has just started to brown, carefully pour in the chopped bell pepper and cook for an additional 2-3 minutes. Set aside.
Step 2
Layer potatoes and sausage. Sprinkle the shredded potatoes into the bottom of a 9×13 baking dish and top with the cooked sausage and peppers.
Step 3
Make egg mixture. In a large mixing bowl, combine the eggs, milk, cream, cheese, and Beef Rub. Whisk to break apart all of the egg yolks.
Step 4
Add eggs and cheese. Slowly pour the egg mixture over the top of the shredded potatoes and sausage and cover the pan with plastic wrap or foil.
Step 5
Refrigerate. Place the covered pan in the refrigerator for at least one hour, or overnight.
Step 6
Smoke. When you’re ready to cook your casserole, preheat your smoker to 300 degrees F. Smoke the casserole uncovered for 2 hours, or until the internal temperature of the casserole reaches 160 degrees F.
Step 7
Garnish and serve. Let rest for 10 minutes before topping with the sliced green onions and serving.