Make Ahead Sausage Hashbrown Casserole

Ingredients

• 1 pound ground breakfast sausage
• 1 (30-ounce) package frozen shredded hashbrowns, thawed
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 large eggs
• 1 cup milk
• Additional cheese for topping (optional)
• Chopped green onions for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, cook the ground sausage until browned and cooked through, breaking it apart with a wooden spoon. This should take about 6-8 minutes; drain excess grease if necessary.
3. Stir in the diced onion and bell pepper (if using) into the skillet with the sausage. Sauté for an additional 3-4 minutes until the vegetables are tender.
4. In a large mixing bowl, combine the thawed hashbrowns, cooked sausage mixture, cheddar cheese, mozzarella cheese, garlic powder, salt, and black pepper. Mix until evenly combined.
5. In a separate bowl, whisk together the eggs and milk until smooth.
6. Grease a 9x13-inch baking dish. Spread the hashbrown mixture evenly in the dish, pressing down slightly for an even layer. Pour the egg mixture evenly over the top.
7. Optional: Add additional cheese and chopped green onions on top.
8. Bake in the preheated oven for 40-45 minutes until the casserole is set and the top is golden brown.

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