Ingredients:

  • 1 lb ground breakfast sausage
  • 20 oz shredded hash browns, thawed and patted dry
  • 1.5 cups whole milk
  • 0.5 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1 tsp dry mustard powder
  • 10 large eggs
  • 1 tbsp butter
  • 1 small yellow onion, finely diced
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.25 cup fresh chives, minced

Instructions:

  1. Prep the potatoes. Thaw the 20 oz shredded hash browns completely and squeeze them in paper towels until bone dry. Note: This prevents steam from thinning out your egg custard.
  2. Sizzle the sausage. Brown 1 lb ground breakfast sausage in a skillet over medium high heat until no pink remains and edges are crispy.
  3. Sauté the aromatics. Melt 1 tbsp butter in the same skillet and cook the diced yellow onion until translucent and fragrant.
  4. Layer the base. Spread the dried hash browns in the bottom of a greased 9x13 dish, followed by the sausage and onions.
  5. Whisk the custard. Combine 10 eggs, 1.5 cups milk, 0.5 cup cream, smoked paprika, mustard powder, salt, and pepper in a bowl.
  6. Add the cheese. Stir 1.5 cups of cheddar and 0.5 cup of Gruyère directly into the egg mixture. Note: Mixing some cheese into the liquid ensures cheesy pockets throughout.
  7. Combine and soak. Pour the egg mixture over the sausage and potatoes, then top with the remaining cheese.
  8. Bake the masterpiece. Place in a 375°F oven for 45-50 minutes until the center is set and the top has a golden shatter.
  9. Garnish and rest. Sprinkle with fresh chives and let it sit for 10 minutes. Note: Resting allows the proteins to finish setting for clean slices.