Hash Brown Egg Casserole

Ingredients

• 8 large eggs

• 1 cup milk

• 2 cups shredded cheddar cheese (or cheddar-Monterey Jack blend)

• 1 (30-ounce) bag frozen shredded hash browns, thawed

• 1 pound breakfast sausage, cooked and crumbled

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1/2 teaspoon black pepper

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Instructions

Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish. Cook sausage in a skillet over medium heat until browned. Drain excess grease and set aside. Spread thawed hash browns evenly in the baking dish. Top with cooked sausage. Sprinkle 1½ cups of shredded cheese over the top. In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper until well combined. Pour evenly over the layered ingredients. Sprinkle the remaining ½ cup of cheese over the top. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes, or until the eggs are set and the top is golden.