Hashbrown Casserole (Print Version)
Ingredients:
01 -
2 lbs. ground breakfast sausage.
02 -
2 lbs. frozen hashbrown potatoes.
03 -
2 cups shredded cheddar cheese.
04 -
9 large eggs.
05 -
2 cups milk.
06 -
1 can diced green chilis, drained.
07 -
1 tsp. garlic powder.
08 -
½ tsp. onion powder.
09 -
Salt and pepper to taste.
Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a skillet over medium-high heat, sauté the ground sausage until completely browned. Remove the sausage from the skillet and set aside.
03 -
In the same skillet, cook the frozen hashbrowns until they are lightly browned and mostly defrosted, about 8-10 minutes.
04 -
Grease a 9x13-inch casserole dish and layer the hashbrowns evenly at the bottom.
05 -
Spread the browned sausage over the hashbrowns.
06 -
Sprinkle the shredded cheddar cheese over the sausage layer, followed by the drained diced green chilis.
07 -
In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
08 -
Pour the egg mixture evenly over the layers in the casserole dish.
09 -
Bake the casserole, uncovered, in the preheated oven for 35-40 minutes, or until the eggs are completely set and the top is lightly browned.
10 -
Let the casserole cool for a few minutes before serving.