Heat oven to 375 degrees F.

Add the sausage to a medium skillet and cook over medium-high heat until browned.

Remove sausage with a slotted spoon to a large mixing bowl.

Save about 1 tablespoon of sausage grease in the sauté pan.

Add onion and red peppers to the skillet, and sauté for 5 minutes until cooked.

Pour the vegetable mixture into the mixing bowl with the sausage.

Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.

In a separate bowl, whisk together the eggs, milk and black pepper until combined.

Then add them to the hashbrown mixture, and stir to combine.

Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese.

Cover with aluminum foil and bake for 20 minutes.

Then remove the aluminum foil and bake for an additional 10-15 minutes until the top of the potatoes begin to slightly brown.

Remove and let the casserole rest for 5 minutes then serve with sour cream or pico de gallo.