Ingredients:

  • 32 oz frozen shredded hash browns, thawed and drained
  • 1 lb ground breakfast sausage, chopped
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup yellow onion, finely diced
  • 8 large eggs
  • 1 cup whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 2 tbsp fresh chives, minced

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet over medium-high heat, brown the ground breakfast sausage until crisp and mahogany-colored. Add the diced onions during the last 3 minutes of cooking until translucent. Drain excess grease, leaving approximately 1 tablespoon in the pan.
  3. Grease a 9x13 inch baking dish. Spread the thawed and drained hash browns evenly across the bottom.
  4. Sprinkle the cooked sausage and onion mixture over the potatoes, then top with 1 cup of the shredded cheddar cheese.
  5. In a mixing bowl, whisk together the eggs, whole milk, salt, black pepper, garlic powder, and smoked paprika until fully emulsified.
  6. Slowly pour the egg mixture over the potato and meat layers. Top with the remaining 1 cup of shredded cheddar cheese.
  7. Bake for 35-45 minutes until the center is set and the edges are golden brown. Garnish with minced fresh chives if desired.