Ingredients:

  • 1 lb (450g) ground breakfast sausage
  • 30 oz (850g) frozen shredded hash browns, thawed
  • 1 tbsp (15ml) vegetable oil
  • 1 small (110g) yellow onion, finely diced
  • 10 large eggs
  • 2 cups (480ml) whole milk
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) smoked paprika
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 2 tbsp (8g) fresh parsley, chopped
  • 1/4 cup (10g) green onions, sliced

Instructions:

  1. Brown the breakfast sausage in a large skillet over medium-high heat until mahogany-colored and cooked through. Remove sausage, leaving the rendered fat in the pan.
  2. Add vegetable oil to the skillet if needed and sauté the diced onions and hash browns until the potatoes develop crispy, golden edges.
  3. In a large mixing bowl, vigorously whisk together the eggs, whole milk, salt, pepper, garlic powder, and smoked paprika until completely homogenous.
  4. Press the cooked hash brown and onion mixture into the bottom of a greased 9x13 inch baking dish.
  5. Evenly distribute the browned sausage over the potato layer.
  6. Pour the egg custard slowly over the top, ensuring it fills all gaps between the ingredients.
  7. Cover the dish with foil and bake at 350°F (175°C) for 30 minutes.
  8. Remove the foil, sprinkle shredded cheddar cheese across the surface, and bake for another 20-30 minutes until the center is set and the cheese is bubbly and browned.
  9. Let the casserole rest for 10 minutes before slicing and garnishing with fresh parsley and green onions.