Ingredients
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1 (30 oz) bag frozen hashbrown potatoes, thawed
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1 lb breakfast sausage or bacon, cooked and crumbled
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8 large eggs
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1 ½ cups milk or half-and-half
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2 cups shredded cheddar cheese (or cheddar blend)
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½ cup shredded mozzarella or Monterey Jack cheese
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1 small onion, finely diced
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon paprika
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2 tablespoons melted butter
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Cooking spray or butter for greasing the dish
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish. Drizzle with melted butter and season lightly with salt and pepper.
Sprinkle the cooked sausage or bacon evenly over the hashbrowns. Add the diced onion, then layer both cheeses evenly across the dish.
In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until well combined.
Pour the egg mixture evenly over the casserole. Gently press down with a spatula to ensure everything is submerged. Bake uncovered for 45–55 minutes, or until the center is set and the top is golden. Let rest for 5–10 minutes before serving.
Notes
If baking straight from the refrigerator, allow the dish to sit at room temperature for 15 minutes before placing it in the oven. This helps the casserole bake evenly and prevents a cold center.