Ingredients:

  • 30 oz frozen shredded hash browns, thawed
  • 1 lb ground breakfast sausage, browned and drained
  • 2 cups sharp cheddar cheese, shredded
  • 1 small onion, finely diced
  • 10 large eggs
  • 2 cups whole milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C) and generously grease a 9x13 inch baking dish.
  2. Spread the thawed hash browns evenly across the bottom of the prepared baking dish.
  3. Layer the finely diced onions and browned, drained sausage over the potatoes, then top with the shredded cheddar cheese.
  4. In a large mixing bowl, whisk the eggs vigorously until the yolks and whites are fully combined.
  5. Slowly pour in the whole milk while continuing to whisk, then stir in the garlic powder, onion powder, salt, and black pepper until the mixture is uniform.
  6. Pour the egg custard slowly over the potato and meat layers, ensuring the liquid fills all gaps.
  7. Bake for 45-50 minutes, or until the edges are set, the top is light golden-brown, and a knife inserted into the center comes out clean.