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Instructions:
- Preheat the oven to 375°F (190°C).
- Make the egg mixture: In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until smooth.
- Assemble the casserole: In a greased 9×13-inch baking dish, spread the thawed hashbrowns evenly across the bottom. Layer on the cooked bacon, sausage, ham, and 1½ cups of the shredded cheddar cheese.
- Add the egg base: Slowly pour the egg mixture over the layered ingredients, ensuring it’s evenly distributed.
- Top with cheese: Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Bake uncovered for 40–45 minutes, or until the center is set and the top is golden brown.
- Cool and serve: Let the casserole rest for 5 minutes before slicing. Garnish with chopped green onions if desired.
Variations:
- Add veggies: Mix in diced bell peppers, mushrooms, or spinach for added color and nutrition.
- Spicy kick: Use spicy sausage or add chopped jalapeños for heat.
- Cheese swap: Try Monterey Jack, pepper jack, or a blend for different flavor profiles.
- Low-carb option: Replace hashbrowns with a cauliflower hash or omit them entirely and increase the meats.
Tips:
- Make-ahead magic: Assemble the casserole the night before and store covered in the fridge. Let it sit at room temperature while the oven preheats, then bake as directed.
- Don’t overcook: Check for doneness by inserting a knife into the center. It should come out clean when the eggs are fully cooked.
- Leftovers reheat well: Store in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.
- Perfect for potlucks: This casserole travels well and can be easily doubled for larger gatherings.
