Ingredients:

  • 32 oz frozen shredded hash browns, thawed and patted dry
  • 4 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 10 large eggs
  • 1 cup whole milk
  • 1 tsp black pepper
  • 1/2 tsp onion powder
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup green onions, thinly sliced
  • 1 lb cooked breakfast sausage, crumbled

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the thawed and dried hash browns with melted butter, garlic powder, smoked paprika, and salt. Spread them evenly across the bottom of a 9x13-inch baking dish.
  3. Bake the potatoes for 15–20 minutes until the edges are golden brown and toasted.
  4. While the potatoes roast, whisk together the eggs, milk, black pepper, and onion powder in a large bowl until homogenous and frothy.
  5. Stir the cooked breakfast sausage and half of the shredded cheddar cheese into the egg mixture.
  6. Remove the hot potato base from the oven and immediately sprinkle the remaining shredded cheese over the potatoes.
  7. Pour the egg mixture slowly over the cheese layer and top with sliced green onions.
  8. Lower the oven temperature to 350°F (175°C) and bake for 25–30 minutes, or until the center is set and no longer jiggles.