Hashbrown Breakfast Casserole

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

In a large skillet, cook the ground sausage over medium heat until it’s browned and fully cooked. Add the diced onion and cook until softened, about 3-4 minutes. Drain any excess fat.

Spread the frozen hashbrowns evenly in the greased baking dish.

Sprinkle the cooked sausage and onion mixture over the hashbrowns, followed by an even layer of the cheddar and mozzarella cheese.

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and smoked paprika until well combined.

Pour the egg mixture evenly over the layered hashbrowns, sausage, and cheese.

Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown.

Allow the casserole to cool slightly before serving. Cut into squares and enjoy!

For a vegetarian version, you can omit the sausage and add in more vegetables such as bell peppers, spinach, or mushrooms. If you prefer a spicier kick, try adding some diced jalapeños or a dash of hot sauce to the egg mixture. You can also experiment with different cheeses like Pepper Jack or Gouda for a unique flavor profile. Additionally, using turkey sausage or bacon crumbles as a substitute for ground sausage can offer a delightful twist while keeping it lighter.