Hashbrown and Pork Breakfast

Ingredients

• 1 pound Smoked pork chops diced
• 2 tblspoons Butter
• 1/2 cup Yellow onion chopped
• 4 cups Frozen shredded hash browns
• 2 cups Grated romano cheese
• 2 cups Grated Parmesan cheese
• 2 1/4 cups Whole Milk
• 8 large Eggs
• 2 tablespoons Dijon mustard
• 1 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/4 teaspoon Nutmeg ground
• olive oil

Instructions

1. Brush a little bit of olive oil on the bottom of a large oven-safe casserole dish.
2. Melt the butter in a large frying pan. Add the onions and saute over medium-low heat. until soft.
3. Add the hashbrowns and break apart. Cook until soft, then pour the hashbrown mix into the casserole dish.
4. Saute the smoked pork chop pieces for about 5 minutes, then pour them on top of the hashbrown mix in the casserole dish.
5. In a large mixing bowl, whisk together the milk, eggs, salt, pepper, nutmeg, and mustard.
6. Slowly pour over the pork chops and hashbrowns mix. Pour some romano cheese on top, then follow with parmesan cheese.
7. Cover with plastic wrap and chill overnight or at least 6 hours.
8. Remove the casserole from frig 30 minutes before baking. Preheat the oven to 350*.
9. Bake the casserole uncovered for 45 minutes until golden brown.