Ingredients:

  • 30 oz (850g) frozen shredded hash browns, thawed
  • ½ cup (115g) unsalted butter, melted
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 small onion, finely diced (about ½ cup)
  • 1 tablespoon unsalted butter
  • ¼ cup all-purpose flour (30g)
  • 2 cups whole milk (480ml)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon ground nutmeg (optional)
  • 2 cups (225g) shredded cheddar cheese, divided
  • ½ cup (55g) shredded mozzarella cheese
  • 8 oz (225g) cooked breakfast sausage, crumbled
  • 6 slices cooked bacon, crumbled
  • 8 oz (225g) cooked ham, diced
  • 6 large eggs
  • ¼ cup milk (60ml)
  • Salt and Pepper to taste

Instructions:

  1. Combine thawed hash browns, melted butter, salt, pepper, and diced onion in a large bowl. Mix well. Press evenly into the bottom of the baking dish.
  2. If using sausage, bacon, or ham, cook and crumble or dice them. Set aside.
  3. Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in milk and continue whisking until thickened. Season with salt, pepper, and nutmeg. Remove from heat and stir in 1 ½ cups cheddar cheese and mozzarella until melted.
  4. Spread the cooked breakfast protein evenly over the hashbrown base. Pour the cheesy sauce over the protein.
  5. In a separate bowl, whisk eggs, milk, salt and pepper to taste. Gently pour over the casserole
  6. Sprinkle the remaining ½ cup of cheddar cheese over the top.
  7. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until golden brown and bubbly and the internal temperature reaches 165°F (74°C).
  8. Let the casserole cool for a few minutes before slicing and serving. The ultimate cheesy hashbrown casserole breakfast is ready!