Ingredients:

  • 1 lb ground breakfast sausage
  • 30 oz frozen shredded hashbrowns, thawed
  • 2 cups sharp Cheddar cheese, shredded
  • 10 large eggs
  • 2 cups whole milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Brown the breakfast sausage in a skillet over medium high heat until mahogany colored and fully cooked. Note: The darker the meat, the more flavor it adds to the potatoes.
  2. Drain the excess grease thoroughly. Note: Leaving too much fat will make the bottom of the bake oily.
  3. Spread the thawed hashbrowns evenly across the bottom of a lightly greased 9x13-inch baking dish.
  4. Layer the browned sausage over the hashbrowns.
  5. Cover the sausage surface with shredded Cheddar cheese. Note: This is your moisture barrier.
  6. Whisk together the eggs, whole milk, garlic powder, onion powder, salt, and black pepper until the mixture is completely homogenous.
  7. Pour the egg custard slowly over the cheese layer. Note: Pouring slowly prevents the cheese from shifting.
  8. Bake uncovered at 375°F (190°C) for 45 minutes until the edges are golden brown and the center is set.