Loaded Hashbrown Breakfast Casserole

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.

Spread the thawed hashbrowns evenly into the bottom of the prepared baking dish.

In a large bowl, mix together the cheddar cheese, Monterey Jack cheese, diced onions, diced bell peppers, cooked bacon, and sausage.

Evenly spread the cheese and meat mixture over the hashbrowns in the baking dish.

In another bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until well combined.

Pour the egg mixture over the hashbrown and cheese mixture in the baking dish.

Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown.

Allow the casserole to cool for about 10 minutes before slicing.

Garnish with chopped chives, if desired, and serve warm.

For a vegetarian option, simply omit the bacon and sausage and add more veggies like spinach, mushrooms, or zucchini. If you prefer a spicier kick, consider adding diced jalapenos or a dash of hot sauce to the egg mixture. You can also experiment with different cheese varieties such as pepper jack for an extra flavor boost. Make-ahead tip: Prepare the casserole the night before, cover it with plastic wrap, and refrigerate it. In the morning, bake as directed for a convenient, stress-free breakfast.