Ingredients:

  • pound breakfast sausage (bulk or removed from casings)
  • medium yellow onion, diced
  • large bell pepper (any colour), diced
  • cloves garlic, minced
  • ounces frozen shredded hash browns, thawed and squeezed dry
  • 1/2 cups sharp cheddar cheese, shredded (reserve 1/4 cup for topping)
  • tablespoons all-purpose flour
  • large eggs
  • 1/2 cups milk (whole or 2%)
  • teaspoon Dijon mustard
  • /4 teaspoon salt
  • /2 teaspoon freshly ground black pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium heat, crumble and brown the sausage. Drain off excess fat. Add the diced onion and pepper; sauté until softened (about 5-7 minutes). Stir in the garlic during the last minute. Set aside to cool slightly.
  3. Ensure the thawed hash browns are thoroughly patted dry using paper towels or a clean tea towel.
  4. Spread the dried hash browns evenly across the bottom of the prepared baking dish. Scatter the cooked sausage mixture over the hash browns. Sprinkle with 1 1/4 cups of the shredded cheddar cheese.
  5. In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and flour until smooth and uniform. Ensure the flour is fully incorporated.
  6. Slowly pour the egg mixture evenly over the layered ingredients in the baking dish. Gently press down on the top layer with a spatula to ensure the liquid soaks in everywhere. Let the casserole rest for 10 minutes.
  7. Cover the dish tightly with foil. Bake for 30 minutes.
  8. Remove the foil. Sprinkle the reserved 1/4 cup of cheese on top. Return to the oven, uncovered, for another 20–30 minutes, or until the centre is set and the top is golden brown.
  9. Let the casserole rest for 10 minutes before slicing and serving.