Ingredients:

  • 1 lb bulk breakfast sausage
  • 30 oz frozen shredded hash browns, thawed
  • 2 cups sharp cheddar cheese, shredded
  • 10 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. Brown the bulk sausage in a skillet over medium-high heat until fully cooked and crumbled; drain the grease thoroughly using a paper towel.
  2. Spread the thawed hash browns evenly across the bottom of a 9x13 inch baking dish, then layer the cooked sausage and shredded cheddar cheese on top.
  3. Whisk together eggs, milk, cream, salt, pepper, and paprika in a large bowl until uniform, then pour the mixture evenly over the layers in the baking dish.
  4. Cover the dish tightly with foil and refrigerate for 6 to 24 hours.
  5. Preheat oven to 350°F (175°C) and bake uncovered for 40–45 minutes until the center is set and edges are golden brown.