This is a great make-ahead option for Christmas morning, brunch, or any get-together. Change up the meats, cheeses, or potatoes and spice it up however you like!

(makes 8-10 servings)

Ingredients

2 tablespoons Canola oil

1 lb good quality smoked sausage, diced medium

2 ribs celery, 1 medium onion, 1 medium bell pepper, and (optional) Fresno or other hot chili, diced medium

1 garlic clove, peeled and sliced or minced

10 large eggs

2 cups (16oz) half and half

2 cups (about 4oz) sharp cheddar cheese, grated

1 – 20oz package frozen hash brown potatoes (shredded style or cubed style)

Chopped green onions for garnish

Instructions

Preheat your oven to 350 degrees F (180 degrees C).

Coat a 9x13” baking dish with non-stick cooking spray.

Add Canola oil to a large sauté pan set over medium heat.  Add in diced sausage and cook, stirring occasionally until browned, about 5-7 minutes.  Set aside to drain and cool on paper towels.

In the same pan, add diced vegetables.  Stir and cook until softened, about 5-6 minutes.  Add sliced or minced garlic and cook for 1 more minute.  Set aside to drain and cool on paper towels.

In a large mixing bowl, whisk eggs together until well blended.  Whisk in half and half until well combined.

Add cooked sausage, cooked vegetables, hash brown potatoes, and about half of your shredded cheese to your prepared baking dish.  Stir to evenly combine.

Pour in egg mixture and lightly tap on the countertop to evenly distribute and eliminate any air pockets.

Sprinkle with remaining cheese.

Cover tightly with aluminum foil (see below for make-ahead instructions*).  Bake in the center of your preheated oven until the center is firm and set, about 45 minutes to 1 hour.  Let cool slightly, garnish with chopped green onions, and serve.

*If making ahead, cover with aluminum foil and let rest in refrigerator overnight. Remove from refrigerator about 30 minutes before cooking, and increase cooking time if necessary to cook thoroughly.