½ lb. spicy bulk pork sausage
⅓ cup finely chopped green pepper
⅓ cup finely chopped sweet red pepper
1 ½ cups frozen hash brown potatoes, thawed
1 ½ cups shredded sharp Cheddar cheese
6 eggs, beaten
1 cup milk
1 teaspoon Worcestershire sauce
¼ teaspoon salt
Cook sausage, green pepper and red pepper until sausage is browned, stirring to crumble sausage; drain well.
Place hash brown potatoes in a lightly greased 2-quart oblong or 8-inch square baking dish; top with sausage mixture.
Combine eggs, milk, Worcestershire sauce and salt, stirring well; pour over sausage.
Cook according to your Advantium model's cooking settings or until center is set.
Sprinkle with cheese during last 5 minutes of cooking time.
Let stand 5 minutes.