Ingredients:

  • 1 tbsp (15g) Unsalted Butter, melted
  • 1 bag (900g / 32 oz) Frozen Shredded Hashbrown Potatoes (thawed and squeezed dry)
  • ½ tsp (2.5g) Fine Sea Salt
  • ¼ tsp (1g) Black Pepper
  • 1 tbsp (15ml) Olive Oil
  • 225g (8 oz) Breakfast Sausage or Bacon, diced
  • 1 medium Yellow Onion, diced (about 150g)
  • 1 medium Red Bell Pepper, diced (about 175g)
  • 1 cup (120g) Sharp Cheddar Cheese, grated (for layering)
  • 1 cup (120g) Monterey Jack or Mozzarella, grated
  • 12 Large Eggs
  • 1 cup (240ml) Whole Milk or Half-and-Half
  • 1 tsp (5g) Dried Mustard Powder
  • ½ tsp (2.5g) Fine Sea Salt
  • ¼ tsp (1g) Black Pepper
  • Pinch of Cayenne Pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
  2. In a large bowl, combine the thawed and drained hashbrowns with 1 tbsp melted butter, ½ tsp salt, and ¼ tsp pepper. Press the seasoned hashbrown mixture firmly and evenly into the bottom and slightly up the sides of the prepared dish.
  3. Bake the hashbrown crust for 15 minutes until the edges are just starting to look golden and set. Remove from the oven.
  4. While the crust bakes, heat olive oil in a large skillet over medium heat. Add the sausage/bacon and cook until fully browned. Drain off most of the excess fat, leaving about 1 teaspoon for flavour.
  5. Add the diced onion and bell pepper to the skillet. Sauté for 5-7 minutes until softened. Remove from heat and set aside.
  6. In the large mixing bowl, whisk together the 12 eggs, milk/half-and-half, mustard powder, salt, pepper, and cayenne until fully combined and slightly frothy.
  7. Sprinkle half (1 cup) of the grated sharp cheddar cheese directly over the par-baked hashbrown crust.
  8. Spread the sautéed meat and vegetable mixture evenly over the cheese layer.
  9. Carefully pour the whisked egg mixture over the filling, ensuring it distributes evenly throughout the casserole.
  10. Sprinkle the remaining 1 cup of Cheddar and the Monterey Jack cheese over the top.
  11. Return the casserole to the oven and bake for 35–40 minutes, or until the centre is set (jiggles only slightly) and a knife inserted near the centre comes out clean.
  12. Allow the casserole to rest on a wire rack for 10 minutes before slicing and serving. This resting period ensures the eggs set properly for a clean slice.