For the Potato Layer:

• 1 bag (30 oz) frozen shredded hash browns, thawed (or 4–5 cups freshly grated potatoes if you’re feeling ambitious)
• 1/3 cup melted butter (salted is fine, we’re not being precious here)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional but recommended: 1/4 teaspoon smoked paprika (trust me on this one)

For the Filling:

• 1 pound breakfast sausage (I like the sage kind, but use whatever you prefer)
• 1 medium onion, diced
• 1 red bell pepper, diced (for color and because veggies make us feel less guilty)
• 2 cloves garlic, minced (or more if you’re not planning on kissing anyone)
• Optional: 8 oz mushrooms, sliced (for the mushroom lovers)

For the Egg Mixture:

• 8 large eggs
• 1 cup milk (whole milk makes it creamier, but any kind works)
• 1/4 cup sour cream (the secret to fluffy eggs!)
• 1 teaspoon dried herbs (thyme, oregano, or Italian seasoning all work)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Dash of hot sauce (optional but adds a nice background kick)

For the Cheese Layer (because more cheese is always better):

• 2 cups shredded cheddar cheese (sharp is best, but medium works too)
• 1 cup shredded monterey jack (for that melty goodness)
• Optional: 1/4 cup grated parmesan for extra flavor

For Serving:

• Sliced green onions
• Fresh parsley or cilantro, chopped
• Sour cream
• Hot sauce
• Sliced avocado