Ingredients:

  • 30 oz frozen shredded hashbrowns (thawed)
  • 4 Tbsp unsalted butter, melted
  • 1/2 tsp salt (for base)
  • 1/4 tsp black pepper (for base)
  • 1 lb ground breakfast sausage
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 12 large eggs
  • 1 cup whole milk or half-and-half
  • 2 cups shredded sharp cheddar cheese (divided)
  • 1/2 tsp dried mustard powder
  • 1 tsp salt (for custard)
  • 1/2 tsp black pepper (for custard)

Instructions:

  1. Preheat oven to 375°F (190°C). Thoroughly grease a 9 x 13 inch baking dish.
  2. In a bowl, combine the thawed hashbrowns, melted butter, 1/2 tsp salt, and 1/4 tsp pepper. Press the mixture firmly and evenly into the bottom of the prepared baking dish to form the crust.
  3. Brown the breakfast sausage in a large skillet over medium-high heat, breaking it up as it cooks. Drain off excess fat. Add the diced onion and bell pepper, and sauté until the vegetables are softened, about 5-7 minutes. Spread this savory filling evenly over the hashbrown base.
  4. In a large mixing bowl, whisk together the 12 eggs, milk/half-and-half, mustard powder, 1 tsp salt, and 1/2 tsp pepper until light and frothy.
  5. Pour the egg custard slowly and evenly over the hashbrown and sausage layers, ensuring the mixture saturates the ingredients fully.
  6. Sprinkle 1.5 cups of the shredded cheddar cheese over the top of the casserole. Bake for 30 minutes, or until the edges are set and the center is mostly firm but still slightly jiggly.
  7. Remove the casserole from the oven. Sprinkle the remaining 1/2 cup of cheese on top. Return to the oven and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and the top is golden brown. A toothpick inserted near the center should come out clean.
  8. Allow the Ultimate Cheesy Hashbrown Egg Casserole to rest for 10-15 minutes before slicing and serving. This resting time is crucial for the eggs to fully set.