• Preheat the oven to 375 degrees.
• Spray a 10-inch glass pie dish with cooking spray and set it aside.

Prepare the crust:

• Press out any excess moisture from the thawed hash browns using a paper towel or cheese cloth.
• In a large bowl, combine the thawed and pressed shredded hash browns, one egg, AP flour, and ½ teaspoon salt. Mix until well combined.
• Add the hash brown mixture to the prepared pie dish. Press the mixture out evenly using your fingers. You’ll want the crust to be even as possible on all sides. Make sure to press it up onto the sides of the pie dish as well.
• Par bake for 15 minutes. Remove from the oven.

Prepare the egg filling:

• While the crust is par baking, we will prepare the egg filling.
• In a large mixing bowl, combine the eggs, sour cream, milk, cheese and sliced chicken maple breakfast sausage. Whisk until well combined.
• Next, you’ll add the red bell peppers, onions, chopped parsley, salt and pepper. Stir well.

Assemble the dish:

• Ladle the egg filling into the par baked crust.
• Carefully, place the pie dish back into the oven on the middle rack.
• Bake for 45-50 minutes or until the center is firm. You do not want the center to jiggle upon removing the dish from the oven. A knife inserted into the center of the egg filling should come out clean.