This breakfast bake can be made ahead of time and cooked later. Or, it can be baked immediately. If you bake it later, add 10 minutes to the cooking time.
Course any meal, Breakfast
Cuisine American
Keyword breakfast, breakfast casserole, casserole, cheese, hash brown casserole, hash browns, heavy cream, potatoes
Cook sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Spread hash browns in the bottom of the baking pan. Bake, covered, for 15 minutes.
Add the green chiles, shredded cheddar, salt, pepper, paprika, and green onions to the sausage and stir. Remove the hash browns from the oven and spread the sausage mixture over the hash browns.
Whisk heavy cream and eggs together in a bowl. Pour the heavy cream and eggs over the sausage and hashbrowns. Top with shredded pepper jack cheese.
Cover tightly and refrigerate overnight. Or, if you're cooking immediately place in preheated oven.
Bake for 30 to 40 minutes or until the eggs are cooked and the hashbrowns are tender. Allow the casserole to cool for 5 to 10 minutes before serving.