I created this recipe last summer When I was asked to feed 240 people for lunch at a retreat in early October, 2018. I made it several times for the family trying to perfect both the texture, the price per serving and flavor. I wanted an egg bake with some structure and a bit of crunchy crust that would give some contrast to the typical softer egg casserole texture. Adding a layer of Cheese on top as well as incorporating some in the crust helped to achieve the contrast I was looking for. Success. A filling yet frugal casserole that can feed a crowd!

Recipe: 24 servings

Step 1: make the Hash brown crust

• 30 ounces of frozen hash browns slightly thawed (or not).

• 12 ounces of Sour Cream

• 6 tablespoons Melted Butter

• 1 cup shredded Cheddar Cheese

• 1 - 2 teaspoons Onion Powder

• 1 teaspoon Garlic Powder

• salt and peper

Mix well

Step 2: Spray a 15x10 casserole dish and form the crust into a thin compact smooth layer - be sure to push up the edges to make a side crust to cradle the filling. You can also use 2 9x13 dishes as the recipe is very flexible. You will just have a thinner crust and thinner layer of egg filling, baking time would be a bit quicker too so watch it as it cooks.

Step 3: Parbake the Crust in a 400 degree oven for 25 minutes or until slightly brown around the edges. This helps jump start the eggbake making the final bake time a bit quick as the crust is already hot. Now, by the time the eggs are fully cooked the crust turns out perfectly browned and crunchy.

Step 4: While the crust is parbaking make the meat filling

• Sauté 1 Onions and about 1/2 cup diced red/orange peppers in bit of butter

• Salt and Pepper

• Add any type of ground pork about 1 lb and cook till browned

• Set aside until crust is down baking

Step 5: Prep the eggs

• Crack and whisk 12 eggs

• 3/4 cup Buttermilk (Half and Half works too)

• Salt and Pepper

Step 6: Remove the hash brown crust and assemble

• Layer the onions, peppers and Pork in a single layer over the hash browns

• Add 1/2 cup shredded Mozzarella

• Add the eggs - pour very slowly and evenly covering the entire area of crust

• Add another 1/2 cup of Shredded Mozzarella on top

Bake at 425 for about 20 - 30 minutes. Check it frequently to ensure you get a perfect browning without burning. At times I have had to adjust the temp up or down a bit towards the end depending on the egg bake is coming along.

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