Italian Pasta Skillet | Ready Set Eat

Source Text:
Sheet Pan Breakfast Pizza

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Servings: 6

Ingredients
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 pound breakfast sausage, cooked and crumbled (about 1 cup)
- 3 cups shredded hash brown potatoes (frozen or fresh)
- 1 medium red bell pepper, diced (about 1 cup)
- 1/2 medium red onion, thinly sliced (about 1/2 cup)
- 1 1/2 cups shredded mozzarella cheese (6 oz.)
- 1/4 cup chopped fresh parsley

Instructions
1. Preheat oven to 400°F. In a large bowl, whisk together eggs, milk, 1/4 teaspoon salt and pepper. Set aside.
2. Spread hash browns in a single layer on a large sheet pan and bake for 15 minutes or until browned and crispy. Remove from oven; reduce oven temperature to 350°F.
3. In a medium nonstick skillet, cook sausage over medium heat, breaking up meat with a wooden spoon, until browned. Remove from skillet using a slotted spoon. Drain on paper towels.
4. Add bell pepper and onion to skillet, season with remaining 1/4 teaspoon salt and cook until vegetables are tender-crisp, about 5 minutes.
5. Spread cooked sausage over hash browns; top with peppers and onions. Pour egg mixture over vegetables; sprinkle cheese evenly over all.
6. Bake at 350°F for 20 to 25 minutes or until egg is set. Sprinkle with parsley before serving.