– 1 (30 oz) bag frozen hash browns, thawed – 8–10 large eggs – 1 cup milk – 1–2 cups shredded cheese – 1 cup cooked sausage or veggies – Salt & pepper to taste
Spread thawed frozen hash browns into a greased 9x13 baking dish. Press down gently and season lightly with salt and pepper.
Sprinkle cooked breakfast sausage, sautéed veggies, or ham over the hash browns. Add shredded cheddar or a cheese blend for rich flavor.
Whisk 8–10 large eggs with milk, salt, pepper, and optional garlic powder. Pour evenly over the casserole to bind everything together.
Bake at 375°F for 40–45 minutes, or until the center is set and the top is golden. Let rest 5–10 minutes before slicing and serving.
Serve warm with herbs or hot sauce. Refrigerate leftovers up to 4 days—reheat easily for a no-fuss breakfast on busy mornings.