Ingredients:

  • 1 lb Bulk Pork Breakfast Sausage
  • 30 oz Frozen Shredded Hash Browns, thawed slightly
  • 1 medium Yellow Onion, finely diced
  • 1 Red Bell Pepper, finely diced
  • 12 Large Eggs
  • 1.5 cups Whole Milk
  • 0.5 cup Heavy Cream
  • 1 tsp Dry Mustard Powder
  • 1 tsp Garlic Powder
  • 0.5 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 0.5 tsp Freshly Cracked Black Pepper
  • 2 cups Sharp Cheddar Cheese, freshly shredded
  • 1 cup Monterey Jack Cheese, freshly shredded
  • 2 Green Onions, thinly sliced

Instructions:

  1. Brown the sausage. Place the pork in a large cast iron skillet over medium high heat. Use a wooden spoon to break it into small, uniform crumbles until no pink remains and a deep mahogany sear develops.
  2. Sauté the vegetables. Add the diced yellow onion and red bell pepper directly into the skillet with the sausage. Sauté for 3-5 minutes until the vegetables are softened and the onions are translucent. Drain every drop of excess fat from the pan. Note: This prevents a greasy casserole.
  3. Prepare the custard. In a large mixing bowl, whisk the 12 eggs, whole milk, heavy cream, mustard powder, garlic powder, paprika, salt, and pepper until the mixture is completely homogenous and frothy.
  4. Layer the base. Grease your 9x13 dish. Spread exactly half of the shredded hash browns in an even layer on the bottom. Top this with the sausage and vegetable mixture.
  5. Add the first cheese layer. Sprinkle half of the shredded cheddar and Monterey Jack over the meat to act as a binder for the custard.
  6. Pour the liquid. Carefully pour the egg custard mixture over the layers, ensuring it reaches the corners of the dish.
  7. Create the crust. Top the liquid with the remaining hash browns and the rest of the cheese until the surface is completely covered.
  8. Bake or chill. Place in the oven at 375°F for 45 minutes until the top is golden brown and the center has a slight, stable jiggle.
  9. Rest before slicing. Let the casserole sit for at least 10 minutes to allow the custard to fully set.
  10. Garnish and serve. Sprinkle the sliced green onions over the top for a fresh, sharp finish. If you want to serve this with something extra, it pairs beautifully with my [English Muffins](https://hertaste.net/recipes/perfectly-toasted-homemade-english-muffins/) for a DIY breakfast sandwich experience. The soft muffin is the perfect vehicle for a thick, cheesy slice of this bake.