Ingredients:

  • 1 lb ground breakfast sausage
  • 30 oz frozen shredded hashbrown potatoes
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 12 large eggs
  • 2 cups whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg

Instructions:

  1. Brown the ground breakfast sausage in a large skillet over medium-high heat until fully cooked and caramelized; drain excess grease.
  2. Spray a 9x13 inch baking dish with non-stick cooking spray and spread the thawed shredded hashbrowns evenly across the bottom.
  3. Layer the browned sausage and 1 cup of shredded cheddar cheese over the potatoes, then dust with garlic powder and smoked paprika.
  4. In a large bowl, whisk together the eggs, whole milk, salt, black pepper, and ground nutmeg until the mixture is a uniform pale yellow.
  5. Slowly pour the egg custard over the sausage and potato layer, ensuring the liquid fills all gaps, then top with the remaining 1 cup of cheese.
  6. Cover the dish tightly with a double layer of heavy-duty aluminum foil and freeze for at least 4 hours (or up to 3 months).
  7. Preheat oven to 350°F (175°C). Bake the casserole direct from frozen, covered with foil, for 50-60 minutes.
  8. Remove the foil and bake for an additional 15 minutes until the top is golden brown.