Hashbrown Breakfast Casserole

🥔 Hashbrown Breakfast Casserole

Ingredients:

• 1 lb (450 g) breakfast sausage (or ground pork, turkey, or chicken)
• 1 bag (about 30 oz / 850 g) frozen shredded hash browns, thawed
• 1 medium onion, finely chopped
• 1–2 green chilies (or 1 small can diced green chilies), drained
• 2 cups shredded Gouda cheese (or cheddar/monterey jack)
• 8 large eggs
• 1 cup whole milk (or half-and-half for creamier texture)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil or butter

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Instructions:

1. Preheat oven: Heat oven to 375°F (190°C). Grease a 9x13 inch baking dish.

2. Cook sausage: In a large skillet, cook breakfast sausage over medium heat until browned and cooked through. Remove and set aside.

3. Cook vegetables: In the same skillet, add onion (and chilies if raw) with a bit of oil and cook until softened, about 3–4 minutes.

4. Layer casserole:

   • Spread thawed hash browns evenly in the prepared baking dish.
   • Add cooked sausage and onion mixture on top.
   • Sprinkle with 1 ½ cups cheese.

5. Mix custard: In a bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper until well combined. Pour evenly over the hash brown/sausage mixture.

6. Top & bake: Sprinkle remaining cheese on top. Bake uncovered for 40–45 minutes, or until the center is set and the top is golden.

7. Rest & serve: Let sit for 10 minutes before slicing. Garnish with fresh herbs (parsley or chives) if desired.

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Tips & Variations:

• Add bell peppers, mushrooms, or spinach for extra veggies.
• Swap sausage for cooked bacon or ham.
• Make ahead: assemble the casserole the night before, cover, and refrigerate. Bake in the morning.