Ingredients
Method
Prep & Par-Bake Hashbrowns
- Preheat oven to 400°F (200°C). Grease a 9x13-inch ceramic or glass baking dish generously with softened butter or cooking oil spray.
- Spread the thawed, squeezed-dry shredded hashbrowns into an even layer on the bottom of the dish. Drizzle with 2 tablespoons melted butter, season with 1/2 tsp salt and 1/4 tsp pepper, and par-bake for 15 minutes until edges turn slightly golden and crisp.
Brown the Halal Sausage & Sauté Veggies
- While the hashbrowns bake, heat a large non-stick skillet over medium-high heat. Add the ground beef along with rubbed sage, thyme, smoked paprika, red pepper flakes, salt, and pepper. Break meat into small crumbles and brown for 6 to 8 minutes until cooked through.
- Add the diced yellow onion, red bell pepper, and minced garlic into the skillet with the sausage. Sauté for 3 to 4 minutes until vegetables are tender-crisp. Remove skillet from heat and drain any excess grease.
Whisk Custard, Layer & Bake
- Reduce oven temperature to 375°F (190°C). In a large bowl, whisk together 8 eggs, whole milk, garlic powder, onion powder, salt, and black pepper until completely smooth and frothy. Stir in 1 cup of the shredded cheddar.
- Evenly scatter the cooked sausage and vegetable mixture across the par-baked hashbrown crust. Pour the egg-cheese custard slowly and evenly over the meat and potatoes.
- Sprinkle the remaining 1 1/2 cups of shredded cheddar over the top. Bake uncovered at 375°F (190°C) for 30 to 35 minutes, until the center is fully set and the top is puffed, bubbly, and golden brown.
- Remove from the oven and let rest for 10 minutes before slicing. Garnish with sliced green chives and serve warm!