Savory Breakfast Casserole

Ingredients:

1 (30-ounce) package frozen shredded hashbrowns

1/2 cup of melted butter

Salt & pepper to taste

1 lb. of breakfast sausage

½ cup each of chopped green pepper, red pepper and onion

1 & 1/2 cups of shredded Monterey jack cheese, packed

1 & 1/2 cups shredded Cheddar cheese, packed

1 & 1/2 cups black forest ham, cut into bite-size pieces

8 large eggs

 1/3 cup of cream heavy cream

1/2 teaspoon kosher salt

1/4 teaspoon dry mustard powder

1/4 teaspoon onion powder

Directions:

Spray a 9×13-inch pan with nonstick spray, or grease with butter.

Dump the bag of frozen hashbrowns into the pan.

Melt a stick of butter in a small bowl and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it’s even. 

Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. Remove from the oven and let cool.

Cover tightly and refrigerate overnight.

In the morning, preheat your oven to 350 degrees F.

In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups cream, 1 ½ teaspoon 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.

Chop up the peppers and onion.

Add the breakfast sausage.

Add the pepper, onion and sausage to the egg mixture.

Pour the above egg mixture evenly over the top of the casserole, making sure everything gets wet.

Bake 45-55 minutes. 

If the center of the casserole looks very wobbly but the top starts to brown too much, cover with foil for the last few minutes of baking.