Ingredients:

  • 1 lb ground breakfast sausage
  • 30 oz frozen shredded hashbrowns, thawed
  • 1 cup yellow onion, finely diced
  • 2 cups sharp cheddar cheese, shredded
  • 12 large eggs
  • 2 cups whole milk
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Brown the breakfast sausage in a skillet over medium heat until no longer pink. Add the diced onions and sauté until they look translucent.
  2. Transfer the sausage and onion mixture into the bottom of a 9x13 inch baking dish and spread it evenly.
  3. Layer the thawed hashbrowns directly on top of the meat, pressing down slightly with a spatula to create a flat bed.
  4. In a large bowl, whisk the 12 eggs until frothy and bubbly.
  5. Slowly pour in the milk while continuing to whisk Note: adding milk slowly prevents the eggs from deflating.
  6. Stir in the salt, pepper, garlic powder, and smoked paprika until fully incorporated.
  7. Pour the egg mixture slowly over the hashbrowns, ensuring the liquid seeps into all corners of the pan.
  8. Top with shredded cheddar cheese and bake at 350°F (175°C) for 50-60 minutes until the center is set and the cheese is golden brown.
  9. Garnish with chopped fresh parsley before serving.