Ingredients
- 30–32 oz frozen shredded hash browns, thawed and squeezed dry
- 1 lb breakfast sausage, cooked and crumbled (drained)
- 10 large eggs
- 2 cups shredded sharp cheddar, divided (about 8 oz)
- 0.5 cup milk or half-and-half (optional)
- 0.75 tsp kosher salt (optional)
- 0.5 tsp black pepper (optional)
- 0.5 tsp garlic powder (optional)
- 2 tbsp chopped chives, for garnish (optional)
Equipment
- 9×13-inch baking dish
- large mixing bowl
- foil (optional for covering)
Method
- Heat oven to 375°F. Grease a 9×13-inch pan.
- Press hash browns into pan; mist with oil or dot with 1 tbsp butter. Bake 5–10 minutes to start crisping.
- Layer sausage over potatoes; top with 1½ cups cheese.
- Whisk eggs (and milk if using) with salt, pepper, and garlic powder. Pour evenly over.
- Bake 28–35 minutes until set to 160–165°F in the center.
- Top with remaining 1/2 cup cheese; bake 3–5 minutes to melt. Rest 10 minutes; garnish with chives and slice.
Nutrition
Calories: 360kcalCarbohydrates: 18gProtein: 19gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 205mgSodium: 690mgPotassium: 430mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 9mgCalcium: 260mgIron: 1.9mg
Notes
Overnight: Assemble, cover, and chill. Bake at 350°F for 50–60 minutes from cold, then broil briefly for color.
Healthy option: Turkey sausage + 1 cup egg whites; reduce cheese by 1/3.
Gluten-free: Naturally GF (verify sausage/seasonings).
Storage: Fridge 3–4 days; freeze slices up to 2 months; reheat to 165°F.
Equipment: 9×13 baking dish, large mixing bowl, foil.
Healthy option: Turkey sausage + 1 cup egg whites; reduce cheese by 1/3.
Gluten-free: Naturally GF (verify sausage/seasonings).
Storage: Fridge 3–4 days; freeze slices up to 2 months; reheat to 165°F.
Equipment: 9×13 baking dish, large mixing bowl, foil.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!