Ingredients:

  • 30 oz bag (850 g) frozen shredded hashbrowns, thawed and squeezed dry
  • 1/4 cup (57 g) unsalted butter, melted
  • 1/2 tsp kosher salt (for crust)
  • 1/4 tsp black pepper (for crust)
  • 12 large eggs
  • 1 cup whole milk or half-and-half
  • 1 lb cooked breakfast sausage, crumbled and drained
  • 1/2 cup (75 g) yellow onion, finely diced
  • 1/2 cup (75 g) red bell pepper, diced
  • 2 cups (225 g) sharp cheddar cheese, shredded (divided)
  • 1 tsp kosher salt (for filling)
  • 1/2 tsp freshly ground black pepper (for filling)
  • 1/2 tsp dried mustard powder

Instructions:

  1. Preheat oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with butter.
  2. If using fresh vegetables, sauté the diced onion and bell pepper in a skillet until softened (about 5 minutes). Combine sautéed vegetables with the cooked, drained breakfast sausage.
  3. In a large bowl, toss the moisture-squeezed hashbrowns with the melted butter, 1/2 tsp salt, and 1/4 tsp pepper. Press the hashbrown mixture firmly and evenly into the bottom and slightly up the sides of the prepared baking dish.
  4. Pre-bake the hashbrown crust for 15 minutes until the edges are set and lightly golden.
  5. While the crust bakes, whisk together the 12 eggs, whole milk/half-and-half, 1 tsp salt, 1/2 tsp pepper, and mustard powder until smooth.
  6. Remove the crust from the oven. Sprinkle half (1 cup) of the shredded cheddar cheese evenly over the hashbrown base. Top with the sausage and vegetable mixture.
  7. Slowly pour the egg mixture evenly over the layers in the dish, ensuring the filling soaks down into the hashbrowns.
  8. Sprinkle the remaining 1 cup of cheddar cheese over the top. Bake for 30–35 minutes, or until the center is set (only a slight jiggle remains) and the top is golden brown.
  9. Allow the casserole to rest outside the oven for 10 minutes before slicing and serving.