Ingredients:

  • 1 (30 oz) bag frozen shredded hashbrown potatoes, thawed and patted very dry
  • 1 lb bulk breakfast sausage
  • 1 medium yellow onion, finely diced
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 12 large eggs
  • 2 cups whole milk
  • 1 teaspoon dry mustard powder
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • 2 cups sharp cheddar cheese, freshly grated (divided)
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons all-purpose flour (optional)

Instructions:

  1. Lightly grease the 9x13 inch baking dish.
  2. Brown the breakfast sausage in a large skillet with the diced onion, garlic powder, and pepper until fully cooked through. Drain off all excess grease thoroughly and set aside.
  3. In a large bowl, combine the dried hashbrowns, the cooked sausage/onion mixture, 1 cup of the grated cheddar cheese, and the optional flour. Mix gently.
  4. Press this mixture evenly into the bottom of the prepared baking dish and drizzle the melted butter evenly over the potato/sausage layer.
  5. In the same large bowl, whisk together the eggs, milk, dry mustard, salt, and paprika until well combined and slightly frothy.
  6. Pour the egg custard mixture slowly and evenly over the potato base, ensuring the liquid seeps down between the potatoes and sausage.
  7. Cover the casserole and refrigerate for at least 2 hours, or preferably overnight.
  8. Preheat the oven to 375°F (190°C). Sprinkle the remaining 1 cup of cheddar cheese over the top of the casserole.
  9. Bake uncovered for 50–60 minutes, or until the casserole is puffed, golden brown, and a knife inserted near the centre comes out clean.
  10. Let the casserole rest for 10 minutes before slicing and serving.