Cheddar and Chive Breakfast Casserole with Crispy Hash Brown Crust

Ingredients

• 4 cup shredded hash browns, thawed
• 3 tbsp melted butter
• 6 unit bacon slices
• 1 unit yellow onion, diced
• 8 unit large eggs
• 1 cup whole milk
• 1 tsp Dijon mustard
• 2 cup sharp cheddar, shredded
• 3 tbsp fresh chives, chopped
• 1 tsp salt
• 0,5 tsp black pepper

Instructions

1. 1

   Preheat the oven to 400°F / 200°C and generously butter a 9x13-inch baking dish.

2. 2

   Squeeze 4 cups (500 g) thawed shredded hash browns in a clean towel to remove excess moisture, then toss with 3 tbsp melted butter, 1/2 tsp salt and 1/4 tsp black pepper.

3. 3

   Press the hash browns firmly into the base and slightly up the sides of the dish and bake for 20 minutes, until the edges turn deep golden and crisp.

4. 4

   Meanwhile, cook 6 slices chopped bacon in a skillet over medium heat until rendered and crisp, about 6 minutes; add 1 finely diced onion and sweat until translucent, 4 minutes. Drain on paper towel.

5. 5

   In a large bowl, whisk 8 large eggs with 1 cup (240 ml) whole milk, 1 tsp Dijon mustard, 1/2 tsp salt and freshly cracked pepper until fully emulsified and slightly frothy.

6. 6

   Stir in 1 1/2 cups shredded sharp cheddar, the bacon-onion mixture and 3 tbsp finely chopped fresh chives.

7. 7

   Lower the oven to 350°F / 180°C, pour the egg mixture over the crisp hash brown crust and scatter another 1/2 cup cheddar on top.

8. 8

   Bake for 25–30 minutes, until the centre is just set with a gentle wobble and the top is puffed and golden.

9. 9

   Rest 10 minutes so the custard firms up, then shower with extra chives and slice into squares.