Ingredients:

  • 32 oz frozen shredded hash browns, thawed and squeezed dry
  • 1 lb ground pork breakfast sausage
  • 1 medium red bell pepper, finely diced
  • 4 green onions, whites and greens separated and sliced
  • 2 tbsp unsalted butter
  • 10 large eggs
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 1 tsp dry mustard powder
  • 1.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 3 cups sharp white cheddar cheese, freshly shredded

Instructions:

  1. In a large skillet over medium-high heat, brown the ground pork sausage until deep mahogany in color, breaking it into small crumbles. Remove the cooked sausage with a slotted spoon, leaving the rendered fat in the pan.
  2. Add the diced red bell peppers and the whites of the green onions to the skillet. Sauté in the sausage fat until softened, then remove and set aside with the sausage.
  3. Wipe the skillet clean or use a fresh one. Melt 2 tablespoons of butter over medium-high heat. Add the squeezed-dry hash browns and cook undisturbed for 6–8 minutes until the bottom is golden-brown and crisp.
  4. Grease a 9x13 inch baking dish. Layer the crispy hash browns on the bottom, followed by the sausage and pepper mixture, and top with 2 cups of the shredded cheddar cheese.
  5. In a large bowl, whisk together the 10 eggs, whole milk, heavy cream, dry mustard, salt, and black pepper until well combined. Pour the egg mixture evenly over the layers in the baking dish.
  6. Top with the remaining 1 cup of cheddar cheese and the reserved green onion tops. Cover and refrigerate overnight (optional) or bake immediately.
  7. Preheat oven to 375°F (190°C). Bake for 45–50 minutes until the center is set and the top is golden brown.