Ingredients:

1 (20 oz) bag frozen hashbrowns, thawed

3 Tablespoons olive oil, divided

Salt, to taste

16 oz breakfast sausage roll

1 cup coarsely chopped apples (about 1)

2 – 4 large eggs

½ cup heavy cream

½ cup whole milk

1 Tablespoon dijon mustard

 1 cup extra sharp cheddar, shredded

Instructions:

Preheat oven to 450 degrees.  Heat a 10 inch cast iron skillet over over medium high heat.  Pour 1 Tablespoon of olive oil in skillet and swirl around pan.  Pat potatoes dry with a paper towel.  Toss in 1 Tablespoon of olive oil and season with salt.  Stir gently to combine.  Carefully spoon hashbrowns into hot skillet and cook until fragrant and slightly toasted, about 5 minutes.  

Transfer skillet to oven and bake crust until golden brown around the edges, about 20 minutes.  Let cool slightly.  

Reduce oven temperature down to 350 degrees.

Meanwhile, in a medium skillet over medium high heat, crumble sausage and cook until browned.  Add apple and cook until softened on the outside but firm to the touch – about 4 minutes.  

In a medium bowl, whisk eggs, cream, milk, and mustard; season with salt.  Spread sausage mixture over the bottom of the crust.  Pour custard mixture over sausage.  Sprinkle with cheese.

Bake casserole until eggs are set, 20 to 25 minutes.