Ingredients:

  • 32 oz frozen shredded hash brown potatoes
  • 0.5 cup unsalted butter, melted
  • 1 tsp smoked paprika
  • 0.5 lb ground breakfast sausage
  • 6 strips thick-cut bacon, diced
  • 10 large eggs
  • 2 cups half-and-half
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Monterey Jack cheese, freshly grated

Instructions:

  1. Preheat your oven to 400°F (204°C). In a 9x13 inch ceramic baking dish, toss the frozen hash browns with melted butter and smoked paprika until evenly coated. Press into an even layer.
  2. Par-bake the hash browns for 20 minutes until the edges are golden and the base is set. This creates the Maillard foundation and prevents sogginess.
  3. While the potatoes bake, cook the diced bacon and ground sausage in a heavy-bottomed skillet over medium heat until browned and crispy. Drain the rendered fat thoroughly on paper towels.
  4. In a large mixing bowl, whisk together the 10 eggs, half-and-half, garlic powder, onion powder, salt, and black pepper until well emulsified.
  5. Remove the hash browns from the oven and reduce the oven temperature to 350°F (177°C). Layer the cooked sausage, bacon, and both shredded cheeses over the potato base.
  6. Pour the egg custard mixture evenly over the meat and cheese layers.
  7. Bake for 35-40 minutes. Remove when the edges are set but the center still has a slight jiggle to allow for residual heat carryover.
  8. Let the casserole rest for 10 minutes before slicing to allow the custard to fully set.