Ingredients:

  • 20 oz bag frozen shredded hash browns (thawed slightly)
  • 4 Tbsp unsalted butter (melted)
  • 1 tsp Kosher Salt (for crust)
  • 1/2 tsp Black Pepper (for crust)
  • 8 oz diced bacon or cooked breakfast sausage
  • 1/2 cup yellow onion (finely diced)
  • 1 cup red bell pepper (diced)
  • 12 large eggs
  • 1/2 cup whole milk or heavy cream
  • 1 tsp dried mustard powder
  • 2 cups shredded sharp Cheddar cheese (divided)
  • Kosher Salt (for custard, to taste)
  • Pepper (for custard, to taste)

Instructions:

  1. Preheat oven to 400°F (200°C). Generously grease a 9x13 inch (23x33 cm) baking dish.
  2. In a large bowl, combine the thawed hash browns, melted butter, 1 tsp salt, and 1/2 tsp pepper. Toss well until uniformly coated.
  3. Press the seasoned hash brown mixture firmly and evenly into the bottom and 1 inch up the sides of the prepared dish. Use the bottom of a measuring cup to compact it.
  4. Par-bake the hash brown crust for 20 minutes until the edges are golden brown. Remove from the oven and reduce the oven temperature to 375°F (190°C).
  5. While the crust bakes, sauté the bacon or sausage in a skillet until crisp. Remove the meat and reserve, leaving 1 tablespoon of grease in the pan.
  6. Add the diced onion and bell pepper to the skillet and sauté until soft, about 5-7 minutes. Transfer the cooked meat and vegetables to a medium bowl.
  7. Add 1.5 cups of the shredded Cheddar cheese to the meat and vegetable mixture and combine.
  8. In a large bowl, whisk the 12 eggs, milk/cream, dried mustard powder, and salt/pepper until light and frothy.
  9. Scatter the filling mixture evenly over the warm, par-baked hash brown crust. Carefully pour the egg custard mixture over the fillings, ensuring even distribution.
  10. Sprinkle the remaining 1/2 cup of cheese over the top. Cover the dish loosely with aluminium foil.
  11. Bake covered for 25 minutes. Then, remove the foil and continue baking for another 10-15 minutes until the top is golden brown and a knife inserted near the centre comes out clean.
  12. Allow the casserole to rest on a cooling rack for 10 minutes before slicing and serving to ensure the structure is fully set.