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1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a large baking dish (9×13 inches) with non-stick spray or butter to ensure the casserole doesn’t stick.
2. Cook the Sausage:
In a large skillet over medium heat, cook the ground breakfast sausage until it’s fully browned and no longer pink, breaking it up into crumbles as it cooks. Drain any excess grease and set the cooked sausage aside.
3. Prepare the Hashbrowns:
If your frozen hashbrowns are in large chunks, break them up into smaller pieces. Spread the hashbrowns evenly in the bottom of the greased baking dish.
4. Add the Cheese and Sausage:
Sprinkle the shredded Gouda cheese evenly over the hashbrowns. Then, layer the cooked sausage over the cheese, distributing it evenly across the dish.
5. Make the Egg Mixture:
In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined. Stir in the drained diced green chilis.
6. Assemble the Casserole:
Pour the egg mixture over the hashbrowns, sausage, and cheese in the baking dish, making sure it’s evenly distributed. Gently press down on the mixture to ensure the ingredients are well-coated with the egg mixture.
7. Bake the Casserole:
Place the casserole in the preheated oven and bake for 45-55 minutes, or until the eggs are fully set and the top is golden brown. To check for doneness, insert a knife or toothpick into the center; it should come out clean when the casserole is done.
8. Let it Rest and Serve:
Once the casserole is done baking, remove it from the oven and let it rest for 5-10 minutes before slicing. This will help the casserole set and make it easier to cut into neat squares.
9. Serve and Enjoy:
Continued on the next page
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