The Ultimate Savory Hashbrown Breakfast Casserole Recipe - Beard and Bonnet

Ingredients

• 1 lb (454 g) ground breakfast sausage
• 12 large eggs
• 1/2 small yellow onion, finely diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 28 ounces (794 g) shredded hash browns, thawed
• 4 tablespoons (60 ml) butter, melted
• 2 cups (226 g) cheddar cheese, divided
• 1 cup (240 ml) sour cream
• 3/4 cup (180 ml) milk
• 1 teaspoon hot sauce
• 1/2 teaspoon mustard powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper