Ingredients:

  • 1 lb ground breakfast sausage
  • 30 oz frozen shredded hash browns, thawed and patted dry
  • 1 medium yellow onion, finely diced
  • 2 tbsp unsalted butter
  • 10 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Swiss cheese, shredded

Instructions:

  1. Melt the butter in a large non stick skillet over medium high heat. Add the ground sausage and diced onion, cooking until the meat is browned and onions are translucent. Note: Ensure the sausage is fully cooked to 160°F (71°C) to avoid raw spots in the bake.
  2. Drain the excess grease thoroughly. Note: Leaving too much fat will make the casserole greasy and cause the layers to separate.
  3. Spread the thawed hash browns evenly across the bottom of a greased 9x13 inch ceramic or glass baking dish. Note: Press them down slightly to create a flat foundation.
  4. Layer the cooked sausage mixture directly on top of the potatoes.
  5. In a large mixing bowl, whisk together the eggs, milk, heavy cream, garlic powder, paprika, salt, and pepper. Note: Whisk for 60 seconds to combine without adding excessive air bubbles.
  6. Pour the egg mixture slowly over the sausage and potato layers. Ensure the liquid seeps into every corner.
  7. Sprinkle the shredded cheddar and Swiss cheese evenly over the top.
  8. Cover the dish tightly with foil and refrigerate for 6 to 12 hours. Note: This is the critical soak period for the best texture.
  9. Preheat the oven to 350°F (175°C). Remove the casserole from the fridge 20 minutes before baking.
  10. Bake uncovered for 40–45 minutes until the top is golden brown and the center is set.
  11. Garnish with chopped fresh parsley before serving.