Ingredients:

  • 30 oz (850g) frozen shredded hashbrown potatoes, thawed
  • 1 pound (450g) breakfast sausage, cooked and crumbled
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 2 cups (225g) shredded cheddar cheese
  • 1 cup (115g) shredded Monterey Jack cheese
  • ¼ cup (30g) all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 6 large eggs
  • 1 ½ cups (360ml) milk
  • ½ cup (120ml) heavy cream
  • 2 tablespoons melted unsalted butter, plus more for greasing pan
  • ½ teaspoon dried mustard powder
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter.
  2. Sauté diced onion and green bell pepper in the skillet until softened, about 5-7 minutes.
  3. In a large mixing bowl, combine thawed hashbrowns, cooked sausage, sautéed vegetables, cheddar cheese, Monterey Jack cheese, flour, onion powder, garlic powder, salt, and pepper. Mix well.
  4. In a separate bowl, whisk together eggs, milk, heavy cream, melted butter, mustard powder, and cayenne pepper (if using).
  5. Spread the hashbrown mixture evenly into the prepared baking dish. Pour the egg custard over the hashbrown mixture, ensuring it seeps down.
  6. Bake for 45-50 minutes, or until the casserole is golden brown and the egg custard is set. An inserted knife should come out clean. Let cool slightly before serving.