Ingredients Original recipe yields 10 servings Ingredient Checklist 5 cups frozen hash brown potatoes, thawed 1 cup diced sweet onion ½ cup diced red bell pepper ½ cup diced green bell pepper 2 cups shredded sharp Cheddar cheese, divided 10 eggs 2 tablespoons Dijon mustard 1 teaspoon hot sauce (Optional) 1 cup half-and-half 1 ½ teaspoons salt 1 teaspoon ground black pepper 1 (14 ounce) package Smoked Sausage 1 teaspoon Chopped chives Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F. Grease a 9x13x2-inch baking dish. Step 2 In a large bowl, combine the thawed hash browns, onion, and bell peppers. Reserve a 1/2 packed cup of cheese and mix the remaining 1 1/2 cups with the hash brown mixture. Transfer to the baking dish and smooth into an even layer. Step 3 In the same bowl, whisk together the eggs, Dijon, hot sauce, half-and-half, salt, and pepper. Pour the egg mixture over the hash brown mixture and gently press down with the back of a spoon to help hash browns absorb the egg. Step 4 Cut the rope sausage crosswise into 1/4-inch slices. Lay across the top of the hash browns and gently press into the mixture. Step 5 Bake for 45 minutes. Remove and top with reserved cheese. Increase temperature to 400 degrees F and finish baking just until eggs are set and top is slightly brown, about 7 to 10 minutes. Let rest 10 minutes. Sprinkle with chopped chives or parsley if desired, then serve.