Servings: 12

° Vegetable oil spray ° Vegetable oil spray
° 1 pound loose breakfast sausage ° 1 pound loose breakfast sausage
° 1 tablespoon extra virgin olive oil, or as needed ° 1 tablespoon extra virgin olive oil, or as needed
° 1 small white onion, cut into ½-inch dice ° 1 small white onion, cut into ½-inch dice
° One 32-ounce container frozen diced hash brown potatoes ° One 32-ounce container frozen diced hash brown potatoes
° 8 large eggs ° 8 large eggs
° 1 cup heavy cream ° 1 cup heavy cream
° ½ cup milk ° ½ cup milk
° 1 teaspoon garlic powder ° 1 teaspoon garlic powder
° ½ teaspoon sweet paprika ° ½ teaspoon sweet paprika
° Pinch is ground sage ° Pinch is ground sage
° 1 teaspoon kosher salt ° 1 teaspoon kosher salt
° ½ teaspoon ground white pepper ° ½ teaspoon ground white pepper
° 2 cups grated sharp Cheddar cheese (about 8 ounces) ° 2 cups grated sharp Cheddar cheese (about 8 ounces)
° ¼ cup minced chives ° ¼ cup minced chives

1. Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with vegetable oil.
2.  Line a plate with paper towels. In a large skillet, cook the sausage over medium heat until browned, about five minutes, breaking it up with a side of a spoon. Use a slotted spoon to transfer the sausage to the paper towels. If there is very little oil left behind in the pan, add some olive oil. Sauté the onion until translucent, about five minutes. Stir in the hash brown potatoes and cook until the potatoes are tender, stirring occasionally, about eight minutes. Stir in the reserved a sausage. Remove the pan from heat.
3. In a large bowl, whisk together the eggs, cream, milk, garlic powder, paprika, sage, salt, and white pepper. Whisk in the Cheddar. Stir in the sausage/hash browns mixture.
4. Pour the mixture into the prepared baking dish.
5. Bake until the top is browned and the center is set, about 45 minutes. Cover the baking dish with foil if the top begins to brown before the center is set.
6. Remove from the oven and sprinkle the chives on top before serving.
7. The casserole is best served the same day it is baked. Store leftovers in a covered container in the refrigerator for up to two days.

From Magnolia Table, a cookbook by Joanna Gaines  From Magnolia Table, a cookbook by Joanna Gaines