Cheesy Hashbrown Breakfast Casserole

Preheat oven to 350 degrees. Spray a 9x13 casserole dish with cooking spray and set aside.
In a small skillet, brown breakfast sausage. Remove from skillet and drain sausage on a paper towel-lined plate.
1 pound Breakfast Sausage
Add butter, red bell peppers, and onion in the same skillet. Cook over medium-high heat until the vegetables have softened. Remove the pan from the heat and set aside.
½ cup Diced Onion, ½ cup Diced Red Bell Pepper, 2 Tablespoon Butter
In a medium-sized bowl, add eggs, half & half, hot sauce, salt, black pepper and half of the cheese. Whisk until the eggs are well beaten. Add the thawed hash browns, cooked sausage, and vegetables to the egg mixture. Mix until well combined.
8 Eggs, ½ cup Half and Half, 1 teaspoon Hot Sauce, ½ teaspoon Pepper, 20 ounces Country Style Hash Browns, 1 cup Cheddar Cheese, 1 cup Monterey Jack Cheese, ¼ teaspoon Salt
Pour the egg mixture into the prepared casserole dish. Top with the cheese and bake for 45 - 50 minutes or until the egg has set. If your casserole is runny, it is not done yet. Continue to cook, checking every 5 minutes.
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