Description

A hearty and comforting casserole made with layers of golden hashbrowns, savory sausage, eggs, cheese, and green chilis. Perfect for make-ahead breakfasts, brunches, or even dinner, this dish is easy to prepare and feeds a crowd.

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 baking 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 frozen 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.
Evenly distribute drained green chilis over the cheese.
In a bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
Pour egg mixture over the layered ingredients in the casserole dish.
Bake uncovered for 35–40 minutes or until eggs are set in the center and the top is lightly golden.
Let rest for a few minutes before slicing and serving.

Notes

Add sautéed vegetables like spinach, bell peppers, or mushrooms for extra flavor and nutrition.
Use pepper jack cheese or add diced jalapeños for a spicier version.
Make ahead and refrigerate overnight for a no-fuss morning bake.
Freeze baked casserole for up to 2 months for future meals.

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

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 2g
Sodium: 820mg
Fat: 30g
Saturated Fat: 11g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 22g
Cholesterol: 195mg