Ingredients:

  • oz bag frozen shredded hashbrowns (thawed and squeezed dry)
  • lb ground breakfast sausage
  • medium yellow onion, finely diced
  • Tbsp unsalted butter (divided)
  • tsp salt (for filling)
  • /2 tsp black pepper (for filling)
  • large eggs
  • cups whole milk or 2% milk
  • tsp dry mustard powder
  • /2 tsp garlic powder
  • tsp salt (for custard)
  • /2 tsp freshly ground black pepper (for custard)
  • cups freshly grated sharp cheddar cheese (divided)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. In a bowl, toss the thawed, squeezed hashbrowns with 1 tablespoon of melted butter and a pinch of salt/pepper. Press firmly and evenly into the bottom of the prepared dish. Bake hashbrowns for 15 minutes until lightly set.
  2. While hashbrowns bake, cook the sausage in a large skillet over medium heat until browned through. Drain off excess grease thoroughly.
  3. Add the remaining 2 tablespoons of butter and the diced onion to the skillet with the sausage. Sauté until the onion is soft and translucent (about 5 minutes). Season lightly.
  4. Remove the partially baked hashbrowns from the oven. Sprinkle half (1.5 cups) of the grated cheddar evenly over the hashbrown base. Top this with the cooked sausage and onion mixture.
  5. In a large mixing bowl, whisk together the 12 eggs, 2 cups of milk, mustard powder, garlic powder, 1 tsp salt, and 1/2 tsp pepper until fully combined and slightly frothy.
  6. Slowly pour the egg/milk mixture evenly over the sausage layer, ensuring it seeps into all the gaps. Sprinkle the remaining 1.5 cups of cheddar cheese over the top.
  7. Return the casserole to the oven. Bake for 35–40 minutes, or until the centre is set (no wobble when gently shaken) and the top is golden brown. If the top browns too quickly, loosely tent with foil.
  8. Let the casserole rest for 10 minutes before slicing and serving to allow it to firm up properly.