Ingredients:

  • 30 oz Shredded Hash Browns, thawed and squeezed dry
  • 1/2 cup Unsalted butter, melted
  • 1 tsp Smoked paprika
  • 1 tsp Kosher salt
  • 1 lb Ground breakfast sausage
  • 6 slices Thick-cut bacon, diced
  • 1 medium Red bell pepper, finely diced
  • 1/2 Yellow onion, finely diced
  • 2 cups Sharp white cheddar cheese, freshly shredded
  • 10 Large eggs
  • 1 cup Heavy cream
  • 1/2 cup Whole milk
  • 1 tsp Dry mustard powder
  • 1/2 tsp Ground black pepper
  • 1/4 cup Fresh chives, minced

Instructions:

  1. Preheat oven to 400°F. In your 9x13 dish, toss the 30 oz thawed and squeezed hash browns with the 1/2 cup melted butter, 1 tsp smoked paprika, and 1 tsp salt. Note: Press them firmly into the bottom and slightly up the sides to create a 'crust.'
  2. Bake the potato base for 20 minutes until the edges are golden and the top looks dry. Note: This pre bake is what prevents the base from getting mushy once the eggs are added.
  3. While the potatoes bake, cook the 1 lb sausage and 6 slices diced bacon in a skillet over medium high heat. Note: Use a wooden spoon to break the sausage into small crumbles for better distribution.
  4. Add the diced red pepper and onion to the meat. Cook for 5 minutes until the onions are translucent and the peppers have softened. Note: Drain the excess fat before proceeding to keep the dish from feeling greasy.
  5. In a large bowl, whisk the 10 eggs, 1 cup heavy cream, 1/2 cup milk, 1 tsp dry mustard, and 1/2 tsp black pepper. Note: Whisk vigorously to incorporate air, which helps the casserole rise.
  6. Reduce the oven temperature to 375°F. Spread the meat and vegetable mixture over the par baked hash browns, then sprinkle with the 2 cups of shredded cheddar. Note: Ensure the cheese reaches the very edges of the pan.
  7. Slowly pour the egg mixture over the entire dish. If you are making this ahead, stop here, cover it, and put it in the fridge. If not, proceed to the bake.
  8. Bake for 30 to 35 minutes until the center is set and the top is puffed and golden. Note: If the center still jiggles like jelly, it needs another 5 minutes.
  9. Remove from the oven and sprinkle with the 1/4 cup fresh chives. Let it rest for 10 minutes. Note: This rest period allows the custard to firm up so you get clean, beautiful slices.