This super easy breakfast bake is basically a loaded breakfast casserole: It’s heavy on the onions, peppers, and sausage, but lighter on the eggs, so it’s an inverse of your typical breakfast casserole. The layered format and ease on the eggs keeps this from getting soggy. You can go ahead and cook this ahead of time by cooking the hash browns ahead of time, then layering on the onions, peppers, and sausage before covering and refrigerating overnight. Then, simply add the custard the next morning and bake. If you can’t find frozen hash patties, you can use shredded hash browns instead. Simply spread about a pound of frozen hash browns in the baking dish and bake at 400 until cooked through. Then go on with the rest of the recipe.