Description

A hearty and comforting make-ahead casserole that layers crispy hashbrowns, savory sausage, creamy eggs, melted cheese, and green chilis. Perfect for breakfast, brunch, or dinner and always a crowd-pleaser.

Ingredients

2 lbs ground breakfast sausage

2 lbs frozen hashbrown potatoes

2 cups shredded cheddar cheese

9 large eggs

2 cups milk

1 can diced green chilis, drained (4 ounces)

1 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

Cooking spray or butter for greasing the casserole dish

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Instructions

Preheat oven to 350°F (175°C).
In a skillet over medium-high heat, cook sausage until browned. Set aside.
In the same skillet, cook hashbrowns until lightly browned and mostly thawed, about 8–10 minutes.
Grease a 9×13-inch casserole dish and spread hashbrowns evenly on the bottom.
Layer cooked sausage over the hashbrowns.
Sprinkle shredded cheese over the sausage.
Distribute green chilis evenly over the cheese.
In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
Pour egg mixture evenly over layered ingredients in the casserole dish.
Bake uncovered for 35–40 minutes or until eggs are set and top is lightly golden.
Slice and serve hot.

Notes

Add sautéed bell peppers, spinach, or mushrooms for more nutrition.
Use pepper jack cheese or add diced jalapeños for extra spice.
Can be assembled the night before and baked fresh in the morning.
Freezes well for up to 2 months once baked and cooled.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 440
Sugar: 2g
Sodium: 860mg
Fat: 31g
Saturated Fat: 12g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 23g
Cholesterol: 200mg