Ingredients
Method
Step-by-Step Culinary Walkthrough
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch ceramic or glass baking dish generously with olive oil or butter.
- Brown the savory turkey sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add ground turkey sausage and break it into small crumbles with a wooden spatula. Cook for 5 to 7 minutes until fully cooked through and golden. Drain any excess fat if needed.
- In a large bowl, toss the shredded hashbrown potatoes, diced red bell pepper, the white parts of the sliced green onions, and 1.5 cups of the shredded cheese blend with the cooked turkey sausage until evenly distributed.
- Spread the hashbrown and sausage mixture evenly into the prepared 9x13 baking dish, gently pressing it down into a uniform layer.
- Whisk the egg custard: In a large glass measuring bowl, whisk the 10 eggs vigorously with whole milk, garlic powder, onion powder, sea salt, cracked black pepper, and smoked paprika until completely smooth, aerated, and pale yellow.
- Slowly and evenly pour the whisked egg custard over the hashbrown mixture in the baking dish, ensuring the liquid permeates all the crevices.
- Top the casserole with the remaining 1.5 cups of shredded cheddar and Monterey Jack cheese.
- Bake uncovered at 375°F for 40 to 45 minutes, until the center is firmly set (not jiggly) and the cheese top is bubbling and deep golden brown around the edges.
- Remove from the oven and let rest on a wire rack for 10 minutes before slicing. Resting allows the custard to set firmly for razor-clean slices. Garnish with fresh chives, sliced green onion greens, and serve with ripe avocado and fresh fruit.
Nutrition
Notes
Make-Ahead Instructions: Assemble the entire casserole the night before, cover tightly with foil, and refrigerate for up to 24 hours. In the morning, let the dish sit on the counter for 15 minutes to take the chill off, then bake at 375°F for 45 to 50 minutes until golden and bubbling.