Hashbrown Breakfast Pizza

I made this for dinner one night and it was delicious! It will become a new regular at our house, I believe. I found the original recipe at The Gunny Sack but here is what I did (not much different):

frozen hash browns (I honestly don't know how much - I just filled the bottom of a stoneware jellyroll pan. The original recipe said one bag, but didn't specify the bag size.)
3 tablespoons melted butter
salt and pepper to taste
3 eggs
1/3 cup chopped onion
chopped bell peppers (I used six mini sweet peppers)
sausage, cooked and chopped (I used one box of frozen sausage)
2 cups shredded Cheddar cheese

Preheat oven to 425 degrees. Spread hash browns on the bottom of a pan (I used a stoneware jellyroll pan). Drizzle with melted butter and sprinkle with salt and pepper to taste. Bake for 20-25 minutes.

Meanwhile, scramble eggs.

Top hash browns with onion, scrambled eggs, sausage, and peppers. Top all with shredded cheese. Bake for an additional 20-25 minutes.

If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

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