Ingredients:

  • 30 oz frozen shredded hash browns, thawed
  • 1 lb thick-cut bacon, diced
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, diced
  • 12 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp dry mustard powder
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 2 tbsp fresh chives, minced

Instructions:

  1. In a large skillet over medium heat, cook the diced bacon until crisp and fat is rendered. Add the onions and peppers, sautéing until translucent. Drain excess grease, leaving a light coating on the vegetables.
  2. Grease a 9x13 inch baking dish. Layer the thawed hash browns evenly across the bottom. Top with the bacon and vegetable mixture, then sprinkle with 1.5 cups of the shredded cheese blend.
  3. In a large bowl, whisk together the eggs, milk, heavy cream, dry mustard, smoked paprika, salt, and black pepper until frothy. Pour the custard mixture slowly over the hash brown layers. If making ahead, cover and refrigerate for up to 12 hours.
  4. Preheat oven to 375°F (190°C). Bake the casserole covered with foil for 20 minutes. Remove the foil, top with the remaining cheese, and bake for an additional 20-25 minutes until the center is set and the top is golden brown.
  5. Garnish with fresh minced chives before serving.