Ingredients:

  • 30 oz Frozen Shredded Hash Browns
  • 1 lb Breakfast Sausage (casings removed)
  • 1 medium Yellow Onion, finely diced
  • 1 medium Bell Pepper (Red or Green), finely diced
  • 2 cloves Garlic, minced
  • 12 Large Eggs
  • 2 cups Whole Milk (or Half & Half)
  • 1/4 cup All-Purpose Flour
  • 1 teaspoon Dry Mustard Powder
  • 1 teaspoon Salt (adjust based on sausage)
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 cups Sharp Cheddar Cheese, shredded (divided)
  • 2 tablespoons Fresh Chives or Parsley, chopped (for garnish)

Instructions:

  1. Grease the 9x13 inch baking dish generously. Preheat oven to 375°F (190°C).
  2. Brown the sausage in an oven-safe skillet over medium heat, breaking it up with a spoon. Drain off most of the fat, leaving about 1 tablespoon. Add onion, pepper, and garlic; sauté until softened (about 5 minutes). Set aside to cool slightly.
  3. Spread the slightly thawed hash browns evenly across the bottom of the prepared baking dish. Sprinkle half of the shredded cheddar over the top of the potatoes.
  4. Scatter the cooked sausage and vegetable mixture evenly over the cheese and potatoes. Sprinkle the remaining half of the cheddar on top.
  5. In a large mixing bowl, whisk together the eggs, milk, flour, mustard powder, salt, and pepper until completely smooth and homogenous.
  6. Slowly and evenly pour the egg custard mixture over the layered ingredients in the baking dish. Gently press down with a spatula to ensure the liquid seeps down to the potatoes. For best results, cover and refrigerate for at least 2 hours, or overnight.
  7. Remove the casserole from the fridge 30 minutes before baking (if refrigerated). Bake uncovered for 50–60 minutes.
  8. The casserole is done when the centre is set (no jiggle when gently shaken) and an internal temperature reads 165°F (74°C). The top should be nicely golden brown.
  9. Let the casserole rest for 10 minutes before slicing and garnishing with fresh chopped chives or parsley.