Directions
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
In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
Step 5: Pour and Bake
Carefully pour the egg mixture over the layered casserole, ensuring it spreads evenly throughout the dish.
To Bake Immediately:
Bake uncovered for 35–40 minutes, until the center is set and the eggs are fully cooked.
To Make Ahead:
Cover tightly with foil and refrigerate for up to 24 hours. When ready to bake, cook as directed, adding an extra 5–10 minutes if baking straight from the refrigerator.
