Make Ahead Sausage Casserole

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
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13 casserole dish.
2. In a skillet over medium-high heat, cook the sausage until browned. Remove and set aside.
3. In the same skillet, cook the hashbrowns for 8–10 minutes, or until lightly browned and mostly defrosted.
4. Spread the hashbrowns evenly in the bottom of the casserole dish.
5. Add the cooked sausage on top of the hashbrowns.
6. Sprinkle the shredded cheddar cheese over the sausage, then add the drained green chilis.
7. In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
8. Pour the egg mixture evenly over the layered casserole.
9. Bake uncovered for 35–40 minutes, or until the eggs are fully set.

Notes

• Perfect for meal prep or serving a crowd.
• Can be assembled the night before and baked in the morning.