Now, for the assembly! In the greased baking dish, I spread out the thawed hash browns in a fairly even layer. I sprinkle one cup of the shredded cheddar cheese over them. Then, I evenly scatter the cooked (and slightly cooled—you don’t want to cook the eggs on contact!) sausage and veggie mixture over the top. I give my cream cheese egg custard one last whisk and then slowly pour it over the entire dish, making sure to cover everything. I use my spatula to gently poke and shift things around so the custard seeps down into all the nooks and crannies.
Finally, I sprinkle the remaining cup of cheddar cheese over the top. This creates that gorgeous, golden, cheesy crust. I place the dish on a baking sheet (to catch any potential bubble-overs) and bake it, uncovered, for 30 minutes. After 30 minutes, I check it. If the top is already browning quickly, I loosely tent it with aluminum foil. I then continue baking for another 20-30 minutes. The total time is usually around 50-60 minutes. You’ll know it’s done when the center is set (no liquid jiggle) and a knife inserted near the center comes out clean. I let it rest for a solid 10 minutes before slicing—this lets everything settle so you get perfect squares.
Pro Tips for Best Results
I tested the hashbrown texture three different ways: frozen, thawed, and patted-dry after thawing. Thawed and lightly patted with a paper towel to remove excess ice melt is the absolute winner. It allows the custard to bind with them properly, and you avoid a watery, soggy bottom layer. Spread them in an even layer, but don’t press down too hard; you want some air pockets for the custard to fill.
Here’s what I learned the hard way about the cream cheese: softening it is non-negotiable. I once tried to microwave cold blocks to soften them, and I overdid it, creating a hot, greasy mess that would not incorporate into the eggs smoothly. True, patient, room-temperature softening is the only reliable method. If you forget, cut it into small cubes and let it sit while you brown the sausage.
For the perfect bake, use an oven thermometer. My oven runs hot, and I burned the top before the center was set the first time. Starting uncovered, then tenting with foil once you get a nice golden color, protects the top while the interior continues to cook through. That rest time after baking is also part of the cooking process—the residual heat finishes setting the very center.(See the next page below to continue…)