Cheddar and Chive Breakfast Casserole with Crispy Hash Brown Crust

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

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.

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.

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.

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.

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

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.

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

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