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1. **Preheat the Oven:**
– Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a light coating of oil or non-stick cooking spray to prevent sticking.
2. **Cook the Sausage:**
– Heat a large skillet over medium-high heat. Add the ground breakfast sausage and cook, breaking it up with a spoon, until it is browned and fully cooked. This should take about 8-10 minutes. Once cooked, remove the sausage from the skillet and drain any excess fat. Set the sausage aside.
3. **Prepare the Hash Browns:**
– In the same skillet, add the frozen shredded potatoes. Cook for about 8-10 minutes, stirring occasionally, until they are lightly browned and mostly thawed. This step helps to give the hash browns a crispier texture in the casserole.
4. **Assemble the Casserole:**
– Layer the cooked hash browns evenly in the bottom of the greased baking dish. Spread the cooked sausage over the hash browns, ensuring it is distributed evenly. Sprinkle the grated cheddar cheese evenly over the sausage layer. Then, sprinkle the chopped green chilis over the cheese.
5. **Prepare the Egg Mixture:**
– In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined. This mixture will create a custard-like consistency that binds the casserole ingredients together.
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