Ingredients:

  • 30 oz frozen shredded hashbrowns
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp smoked paprika
  • 1 lb ground breakfast pork sausage
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 2 cups sharp cheddar cheese, freshly shredded
  • 10 large eggs
  • 2 cups whole milk
  • 1 tsp ground mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish and press the frozen hashbrowns into the bottom. Drizzle with melted butter and sprinkle with smoked paprika. Bake for 15 minutes until the edges begin to crisp and turn golden.
  2. While the base bakes, brown the ground sausage in a large skillet over medium-high heat, breaking it into small crumbles. Once the sausage is browned and develops a mahogany sear, add the diced onion and red bell pepper. Sauté until the vegetables are softened. Drain any excess rendered fat.
  3. In a large mixing bowl, whisk together the 10 eggs, whole milk, ground mustard, salt, and black pepper until fully combined and slightly frothy.
  4. Reduce the oven temperature to 375°F. Layer the cooked sausage and vegetable mixture over the pre-crisped hashbrown base. Sprinkle the shredded cheddar cheese evenly over the sausage layer.
  5. Pour the egg and milk mixture over the sausage and cheese layers. If preparing ahead, cover and refrigerate overnight; otherwise, proceed to baking.
  6. Bake for the remaining 30 minutes (or until the total cook time reaches 45 minutes) until the custard is set in the center and the top is golden brown.