“My husband said to never ever make this again… because he couldn’t stop eating it!”

Instructions:

1. Preheat Oven & Brown Sausage: First, preheat your oven to 350°F (180°C). In a large skillet or nonstick frying pan over medium heat, brown the 2 lbs of ground breakfast sausage, breaking it up with a spoon as it cooks. This will take about 5 minutes. Once browned, remove the sausage from the pan and set it aside.
2. Brown Hashbrowns & Layer: In the same pan, add the 2 lbs of frozen hashbrown potatoes and brown them for 5 minutes, stirring occasionally, until they start to get a bit crispy. Transfer the browned hashbrowns to a well-greased 9×13-inch casserole pan, spreading them evenly across the bottom.
3. Add Sausage, Cheese & Chiles: Top the hashbrowns with the browned sausage. Sprinkle some of the 2 cups of shredded Gouda cheese over the sausage layer. Add the drained 1 can of diced green chiles evenly over the top.
4. Prepare Egg Custard: In a large mixing bowl, combine the 9 large eggs, 2 cups milk, 1 teaspoon garlic powder, ½ teaspoon onion powder, and salt and pepper to taste. Whisk until all ingredients are well combined and the mixture is uniform.
5. Pour & Bake: Pour this egg mixture on top of the cheese and other layers in the casserole dish. Gently jiggle the pan to help the liquid settle evenly.
6. Bake: Bake in the preheated oven for about 35-40 minutes, or until the casserole is set in the center and the top is golden brown and bubbly. An inserted knife or toothpick should come out clean.
7. Serve: Let the casserole cool for a few minutes before slicing and serving.