Farmer’s-Style Breakfast Casserole

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook the sausage until browned. Drain excess grease and set aside.
3. Spread the hash browns evenly across the bottom of the prepared baking dish.
4. Sprinkle the cooked sausage or ham, diced onion, bell pepper, and green onions evenly over the potatoes.
5. In a mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika.
6. Pour the egg mixture evenly over the casserole.
7. Sprinkle the cheddar and mozzarella cheese evenly over the top.
8. Bake uncovered for 45 to 50 minutes, until the eggs are set and the top is golden and bubbly.
9. Let the casserole rest for 5 to 10 minutes before slicing and serving.

Variations

• Use cooked bacon or chorizo instead of sausage for a different flavor profile.
• Add mushrooms, spinach, or zucchini for extra vegetables.
• Swap cheddar for pepper jack to add a little heat.
• Make it lighter by using turkey sausage and reduced-fat cheese.

Tips

• Thaw hash browns slightly for more even cooking.
• Let the casserole rest before cutting so it slices cleanly.
• This dish can be assembled the night before and baked in the morning.
• Leftovers store well in the refrigerator and reheat perfectly for quick breakfasts.