Ingredients:

  • 1 lb ground breakfast pork sausage
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 12 large eggs
  • 2 cups whole milk
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dry mustard powder
  • 20 oz frozen shredded hash browns, thawed and dried
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup green onions, sliced

Instructions:

  1. In a large skillet over medium-high heat, brown the sausage until no longer pink. Add the diced onions and minced garlic during the last 3 minutes of browning. Drain excess fat thoroughly to ensure the casserole is not greasy.
  2. In a large mixing bowl, vigorously whisk the 12 eggs with the whole milk, kosher salt, black pepper, and dry mustard powder until the mixture is pale yellow and frothy.
  3. Grease a 9x13 inch baking dish. Layer the thawed and dried hash browns at the bottom, followed by the cooked sausage mixture and 1.5 cups of the shredded cheddar cheese.
  4. Pour the egg custard mixture evenly over the layers. Bake in a preheated oven at 375°F (190°C) for 40–45 minutes. The center should be set with a slight jiggle and edges golden brown.
  5. Sprinkle the remaining 0.5 cups of cheese over the top during the last 5 minutes of baking. Garnish with sliced green onions before serving.