Ingredients:

  • 2 lbs frozen shredded hashbrowns, thawed and squeezed dry
  • 1 lb breakfast sausage or bacon, cooked, drained, and crumbled
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack or Colby cheese, shredded
  • 12 large eggs, lightly whisked
  • 1 ½ cups whole milk
  • 1 can (10.5 oz) cream of chicken soup
  • ½ cup full-fat sour cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ medium yellow onion, finely diced
  • 1 tablespoon dried chives (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Thoroughly grease a 9x13 inch baking dish.
  2. Cook the sausage or bacon in a skillet until done. Drain excess fat. Sauté the diced onion in a tablespoon of the rendered fat until softened (about 5 minutes). Set aside to cool slightly.
  3. In a large bowl, combine the dried hashbrowns, half of the shredded cheddar cheese, and the cooked meat/onion mixture. Mix well.
  4. Spread the hashbrown mixture evenly into the prepared baking dish, pressing down firmly with the back of a spatula to create a compact layer.
  5. In the same large bowl, whisk together the eggs, milk, cream of soup, sour cream, salt, pepper, and garlic powder until completely smooth.
  6. Gently fold in the remaining cheese (reserving a small handful for the very top) into the custard mixture. Slowly pour the entire custard evenly over the hashbrown base in the baking dish.
  7. Bake for 40 minutes. The custard should look mostly set around the edges.
  8. Sprinkle the reserved cheese over the top. Return to the oven and bake for an additional 10–15 minutes, or until the center is fully set and the top is golden brown and bubbly.
  9. Let the casserole rest on a wire rack for 10 minutes before slicing and serving. Garnish with chives, if desired.