Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C).
- Cook the sausage: In a large skillet over medium-high heat, cook the ground breakfast sausage until it is completely browned and cooked through. Break up the sausage with a spoon as it cooks. Remove the cooked sausage from the skillet and set it aside.
- Brown the hashbrowns: In the same skillet, add the frozen hashbrown potatoes. Cook over medium heat until they are lightly browned and mostly defrosted, about 8-10 minutes. Stir occasionally to prevent sticking.
- Layer the casserole:
- Grease a 9×13-inch casserole dish with cooking spray or butter.
- Layer the lightly browned hashbrowns evenly in the bottom of the greased casserole dish.
- Add the cooked sausage over the hashbrown layer, spreading it out evenly.
- Sprinkle the shredded cheddar cheese evenly over the sausage layer.
- Distribute the drained diced green chilies evenly over the cheese layer.
- Prepare the egg mixture: In a large mixing bowl, combine the large eggs, milk, garlic powder, onion powder, salt, and pepper to taste. Whisk thoroughly until all the ingredients are well combined.
- Pour egg mixture: Pour the egg mixture evenly over the layers in the casserole dish.
- Bake: Bake uncovered in the preheated oven for 35-40 minutes, or until the eggs are completely set and the top of the casserole is golden brown.
- Cool and serve: Remove the Sausage Hashbrown Casserole from the oven and let it cool slightly before serving. Serve warm and enjoy!
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