Step by step

Method

4 steps

1. 1

   Heat the oven to 350°F. Grease a 9×13-inch dish. Press 1 bag (30 oz) thawed shredded hash browns into an even bottom layer and season lightly with salt — squeeze out excess moisture in a clean towel first so the casserole doesn't go watery.

2. 2

   Scatter 1 lb cooked crumbled breakfast sausage and 1½ cups shredded cheddar over the potatoes so every bite gets meat and cheese.

3. 3

   Whisk 8 large eggs with 1½ cups milk, ½ teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper until no streaks of white remain. Pour evenly over the casserole. Top with the remaining ½ cup cheddar and ½ cup diced green onion if using.

4. 4

   Bake 50–60 minutes until the center is set (a knife inserted comes out clean, not eggy) and the top is lightly golden. Rest 10 minutes before cutting so the slices hold. You want a set, sliceable breakfast bake with crispy-edged hash browns and fluffy eggs — not a wet middle or a dry rubbery egg top.