Hash Brown & Sausage Bake

Directions

1. Preheat oven to 350°F. Lightly grease a 1-cup ramekin for each serving.
2. In a large rondeau, cook sausage until lightly browned, stirring to break into crumbles. Add bell peppers and onions; cook and stir for 2-3 minutes. Using a slotted spoon, remove sausage mixture from pan, leaving behind any fat.
3. Place hash browns in same pan. Drizzle with additional oil, as needed. Sprinkle with salt and pepper. Cook over medium-high heat, undisturbed, until bottom shreds are golden brown (3-6 minutes). Flip potatoes and fry for an additional 4-5 minutes. If potatoes are sticking to pan, add oil as needed during the cooking process.
4. Divide potatoes evenly among ramekins, forming a cup shape on the bottom and slightly up the sides. Top each with equal amounts of sausage mixture. Make an indention in the center with the back of a tablespoon and break an egg into each.
5. Sprinkle cheese around the edges of the ramekins. Bake to desired doneness, about 20-25 minutes for slightly undercooked eggs. Sprinkle tops with sliced green onions (optional).