Step 1: Cook the Sausage
Preheat the oven to 350°F. In a large skillet over medium-high heat, cook the sausage until browned and crumbly. Transfer the sausage to a plate and set aside, leaving the skillet on the heat.
Step 2: Brown the Hashbrowns
Using the same skillet with the reserved sausage drippings, add the frozen hashbrowns. Cook for 8–10 minutes, stirring occasionally, until thawed and lightly crisped around the edges.
Step 3: Assemble the Casserole
Grease a 9×13-inch baking dish. Spread the hashbrowns evenly across the bottom. Layer with the cooked sausage, followed by the shredded cheddar and drained green chiles.
Step 4: Prepare the Custard
In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until smooth and fully combined.
Step 5: Pour and Bake
Slowly pour the egg mixture over the casserole, making sure it fills all corners evenly.
To Bake Immediately:
Bake uncovered for 35–40 minutes, until the center is set and the eggs are fully cooked.
To Make Ahead:
Cover 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.
