Ingredients:

  • 1 lb ground breakfast sausage (pork)
  • 30 oz frozen diced hashbrowns
  • 1 cup sharp cheddar cheese, shredded
  • 1 tbsp vegetable oil
  • 10 large eggs
  • 2 cups whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions:

  1. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground sausage and cook, breaking it apart with a spatula, until browned and no pink remains. Drain excess grease.
  2. Spread the thawed diced hashbrowns evenly across the bottom of a greased 9x13 inch baking dish.
  3. Sprinkle the browned sausage over the potatoes, then top with a layer of shredded cheddar cheese.
  4. In a large mixing bowl, whisk together the eggs, whole milk, salt, black pepper, garlic powder, and onion powder until completely homogenous.
  5. Pour the egg mixture slowly over the sausage and potato layers.
  6. Bake at 350°F (175°C) for 45-55 minutes until the center is set and the top is golden brown.
  7. Let the casserole rest for 10 minutes before slicing to allow the juices to redistribute.