Ingredients:

  • 30 oz frozen shredded hash browns
  • 1 lb bulk pork sausage
  • 0.5 yellow onion, finely diced
  • 1 red bell pepper, diced
  • 10 large eggs
  • 2 cups whole milk
  • 1 tsp dry mustard powder
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, freshly shredded

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Place the 1 lb bulk pork sausage in a large skillet over medium high heat. Break it into small crumbles as it cooks for even distribution.
  3. Add the 0.5 diced yellow onion and 1 red bell pepper to the sausage once it's mostly browned. Cook 5 minutes until veggies are translucent and soft.
  4. Spread the 30 oz frozen hash browns evenly into the bottom of a greased 9x13 pan.
  5. Scatter the warm sausage and pepper mixture directly over the frozen potatoes.
  6. Top the meat layer with the 2 cups of cheddar and 1 cup of Monterey Jack. Keeping the cheese in the middle layers helps it fuse everything together.
  7. In a large bowl, combine the 10 eggs, 2 cups milk, and all the dry spices. Whisk 2 minutes until frothy and pale yellow.
  8. Slowly empty the egg mixture over the layers in the pan. Move the bowl around to ensure the liquid reaches all four corners.
  9. Place in a preheated oven at 375°F for 45 minutes. Bake until the center is set and the edges are bubbling.
  10. Let the dish sit on the counter for 10 minutes. This allows the custard to firm up so you get clean, beautiful slices.