Ingredients:

  • 1 lb ground breakfast sausage (bulk)
  • 30 oz frozen shredded hash browns, thawed and patted dry
  • 1 medium yellow onion, finely diced
  • 2 tbsp unsalted butter
  • 8 large eggs
  • 2 cups whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup green onions, thinly sliced

Instructions:

  1. Brown the ground sausage in a skillet over medium-high heat until mahogany-colored and crisp. Remove the meat with a slotted spoon, leaving the rendered fat in the pan.
  2. Add butter to the skillet and sauté diced onions until translucent.
  3. Add the thawed hash browns to the skillet, frying for 5-7 minutes until the edges are golden and fragrant.
  4. In a large mixing bowl, whisk together the eggs, whole milk, salt, pepper, garlic powder, and onion powder.
  5. Allow the egg mixture to rest for 5 minutes to ensure a fluffier consistency.
  6. Spread the browned sausage and crispy hash browns evenly into a greased 9x13-inch baking dish.
  7. Sprinkle the shredded cheddar cheese evenly across the top of the meat and potato layer.
  8. Slowly pour the egg custard over the layers, ensuring the liquid reaches all corners of the pan.
  9. Bake at 350°F (175°C) for 35-40 minutes, or until the center is set and the top is bubbling and golden-brown.
  10. Garnish with thinly sliced green onions before serving.