Preheat your oven to 400°F (200°C) and grease a 9x13 ceramic baking dish with olive oil or cooking spray.

In a large sauté pan, heat about 2 tablespoons of olive oil over medium-high heat. Add the ground breakfast sausage and cook for about 10 minutes.

Add the diced bell peppers, minced onions, and minced garlic to the pan, sautéing for an additional 5 minutes until the peppers are tender.

In a mixing bowl, whisk together 8 large eggs with dried basil, dried parsley, and black pepper.

Fold the cooked sausage and sautéed vegetables into the egg mixture, then incorporate the thawed shredded hash browns and shredded cheddar cheese.

Pour the mixture into the greased baking dish and bake uncovered for 25 to 30 minutes until the center is set.

Allow the casserole to cool for about 5 minutes before slicing and serving.