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1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
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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.
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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.
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4
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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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.
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6
Return skillet to medium-high heat. Saute onion, zucchini, bell pepper, and Anaheim pepper in hot skillet until just tender, about 4 minutes.
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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.
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8
Bake in the preheated oven until eggs are set and mixture is bubbling, about 70 minutes. Let cool for 10 minutes before slicing.
