Hash Brown Crust:

• 4 cups shredded hash browns (you can use fresh russet potatoes and shred them, frozen or fin shredded potatoes in the dairy section)
• 3 tbsp. unsalted butter (melted) plus 1 tbsp. for greasing pie plate
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 cup Parmigiano-Reggiano
• 1/4 cup sharp cheddar
• olive oil spray

Preheat the oven to 425-450 degrees.

Press out any extra water the potatoes may have. then place in a medium bowl. Add the melted butter, cheese, salt and pepper and mix to combine.

Grease the pie plate generously and pour the potato mixture into the dish. Using a large spoon and your fingers spread the hash browns over the bottom and up the side of the pie plate. Pat down the hash brown mixture so it is firmly packed. Make sure there are no holes in the crust and spray the mixture with olive oil spray.

Bake the crust for 30 minutes or until it is nicely browned. After 20 minutes the top edges were browning too much so I covered them for the last 10 minutes.

Egg Mixture:

• 4-6 large eggs
• 1 cup half and half
• 1 tsp. garlic powder
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. ground mustard

Combine and set aside.

Filling:

• 16 oz. breakfast sausage (I used Bob Evens Zesty Hot) roll
• onions to taste
• 1-2 cups sharp cheddar cheese, shredded (or a cheese of your choice)

Cook the sausage and onions until the pink is gone in the sausage; set aside.

To Assemble:

Scatter the sausage mixture across the bottom of the crust, then add the cheese. Pour the egg mixture over all and return to a 350 degree oven. Bake for 30+ minutes or until the center is set when gently shaken, check at 30 minutes – lay a piece of foil on top to prevent over browning if needed. I used my metal pie shield.

Allow to rest for 30 minutes and serve warm with some fresh fruit.

Recipe by cookingwithauntjuju.com