PROTEIN & BASE
Ground breakfast sausage — 2 lbs
Frozen hashbrown potatoes — 2 lbs
Shredded cheddar cheese — 2 cups
CUSTARD MIXTURE
Eggs — 9 large
Milk — 2 cups
Diced green chiles, drained — 1 can
Garlic powder — 1 teaspoon
Onion powder — ½ teaspoon
Salt and black pepper — to taste
see continuation on next pageDirections
Step 1: Brown the Sausage
Preheat the oven to 350°F. In a large skillet over medium-high heat, cook the sausage until fully browned and crumbly. Remove the sausage from the pan and set aside, keeping the drippings in the skillet.
Step 2: Crisp the Hashbrowns
Add the frozen hashbrowns directly to the same skillet. Cook for 8–10 minutes, stirring occasionally, until thawed and lightly crisped along the edges.
Step 3: Layer the Casserole
Grease a 9×13-inch baking dish. Spread the hashbrowns evenly across the bottom. Top with the cooked sausage, then sprinkle with shredded cheddar and evenly distribute the drained green chiles.
Step 4: Mix the Custard
