Ingredients:

  • Frozen Shredded Hashbrowns (unthawed)
  • Unsalted Butter (melted)
  • Salt and Black Pepper
  • Ground Breakfast Sausage
  • Yellow Onion (finely diced)
  • Sharp Cheddar Cheese (shredded)
  • Green Onions (sliced)
  • Large Eggs
  • Whole Milk or Half-and-Half
  • All-Purpose Flour
  • Dry Mustard Powder
  • Garlic Powder

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a standard 9x13 inch baking dish generously and set aside.
  2. Brown the ground sausage in a skillet with the diced onion until fully cooked. Drain off excess grease thoroughly and set aside to cool slightly.
  3. Toss the frozen hashbrowns with the melted butter, salt, and pepper until evenly coated. Press the mixture firmly and evenly into the bottom of the prepared baking dish to form the base.
  4. Create the custard: In a large bowl, whisk together the eggs, milk/half-and-half, flour, dry mustard, garlic powder, salt, and pepper until smooth.
  5. Gently fold the cooked sausage mixture, most of the shredded cheddar cheese, and half of the green onions into the custard mixture. Do not overmix.
  6. Pour the entire custard/filling mixture evenly over the hashbrown base in the baking dish. Use a spatula to gently ensure everything is distributed.
  7. Top the casserole by sprinkling the remaining cheddar cheese and green onions over the top layer.
  8. Bake for 55–65 minutes, or until the casserole is puffed, golden brown on top, and a knife inserted near the centre comes out clean (indicating the custard is fully set).
  9. Let the Hashbrown Breakfast Casserole rest for 10 minutes before slicing and serving. Garnish with a final sprinkle of fresh green onions if desired.