Step 1

Preheat the oven to 375 degrees F. Generously coat a 9x13-inch baking dish with nonstick spray or butter it.

Step 2

Heat a large, nonstick skillet over medium-high heat. Break the sausage up in the skillet into small pieces and brown it, until it is fully cooked through. With a slotted spoon, remove to a large mixing bowl. No need to wipe the skillet clean.

Step 3

Drizzle in the olive oil. Add the bell pepper and three-fourths of the green onions. Stir and cook until the pepper is crisp-tender, about 8 minutes.

Step 4

Add the spinach a few handfuls at a time, stirring until the spinach wilts. It will look like a lot of spinach at first, but it will cook down considerably. This will take about 2 minutes. Add the vegetables to the mixing bowl with the sausage.

Step 5

To the mixing bowl, add the hash browns and ½ cup of the cheese. With a large spoon, gently stir to combine.

Step 6

In a separate larger mixing bowl, whisk together the eggs, milk, hot sauce, salt, and pepper until blended.

Step 7

Pour the egg mixture over the hash brown mixture and stir gently to combine. Carefully pour into the prepared baking dish. Use a spoon to prod the filling into an even layer. Top evenly with the remaining ½ cup cheese.

Step 8

Cover the casserole with aluminum foil and bake for 30 minutes.

Step 9

Remove the foil and continue baking until the eggs are set and the potatoes are tender (I use a fork to remove a potato and test it), about 15 to 20 additional minutes. Let rest a few minutes. Sprinkle with the reserved green onions. Slice and enjoy!