Ingredients:

  • 1 lb ground breakfast sausage
  • 20 oz shredded hash browns
  • 1 medium red bell pepper, finely diced
  • 4 green onions, thinly sliced (whites and greens separated)
  • 10 large eggs
  • 1.5 cups whole milk
  • 0.5 cup heavy cream
  • 1 tsp dry mustard powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp freshly cracked black pepper
  • 2 cups sharp cheddar cheese, freshly grated

Instructions:

  1. In a large skillet over medium-high heat, brown the breakfast sausage, breaking it into small crumbles. Once browned, remove the meat with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pan.
  2. Sauté the diced red bell peppers and the whites of the green onions in the skillet for 3-4 minutes until softened.
  3. Grease a 9x13 inch baking dish generously. Spread the shredded hash browns in an even layer at the bottom, followed by the cooked sausage and the sautéed pepper and onion mixture.
  4. In a large mixing bowl, whisk together the 10 eggs, whole milk, heavy cream, dry mustard powder, smoked paprika, salt, and black pepper until well emulsified.
  5. Pour the egg custard evenly over the ingredients in the baking dish. Top the casserole with the freshly grated sharp cheddar cheese.
  6. Cover the dish tightly with aluminum foil and refrigerate for 8 to 12 hours. This overnight hydration allows the hash browns to absorb the custard.
  7. In the morning, preheat the oven to 375°F (190°C). Bake the casserole covered with foil for 40 minutes. Remove the foil and bake for an additional 20 minutes until the cheese is bubbling and the edges are golden brown.
  8. Garnish with the reserved green parts of the sliced green onions and allow to rest for 5-10 minutes before slicing.