Step 1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Step 2
Cut the Anaheim pepper into halves lengthwise; remove and discard the stem seeds and ribs. Place the pepper cut-sides down onto the prepared baking sheet.
Step 3
Cook under the preheated broiler until the skin of the pepper has blackened and blistered 5 to 8 minutes. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools about 20 minutes. Remove and discard skins; chop pepper.
Step 4
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Step 5
Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly 5 to 7 minutes; remove sausage using a slotted spoon to a plate leaving rendered fat in the skillet.
Step 6
Return skillet to medium-high heat. Saute onion zucchini bell pepper and Anaheim pepper in hot skillet until just tender about 4 minutes.
Step 7
Stir eggs hash browns Cheddar cheese cottage cheese and Swiss cheese together in a large bowl; add sausage and sauteed vegetables and stir. Pour egg mixture into prepared baking dish.
Step 8
Bake in the preheated oven until eggs are set and mixture is bubbling about 70 minutes. Let cool for 10 minutes before slicing.