Ingredients

• 6 slices bacon , cut into 1-inch pieces
• 1 link smoked pineapple-bacon chicken sausage , cut into slices
• 1 tablespoon canola oil
• 1 teaspoon butter
• 2.5 cups frozen hash brown potatoes , thawed
• ½ onion , chopped
• 0.75 teaspoons garlic powder , divided
• 0.5 teaspoons onion powder
• 0.25 teaspoons salt , or more to taste
• 0.25 teaspoons ground black pepper , or more to taste
• 1 cup shredded Cheddar cheese
• 6 large eggs
• 1 tablespoon milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a 10-inch skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard 1/2 of the bacon fat using a spoon.
3. 3 Cook sausage in remaining bacon fat in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with bacon.
4. 4 Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Stir in 1/2 teaspoon garlic powder, onion powder, salt, and black pepper. Spread hash brown mixture evenly in the skillet; cook, undisturbed, until browned, about 5 minutes. Turn hash browns over and sprinkle with Cheddar cheese.
5. 5 Whisk together eggs, milk, and remaining 1/4 teaspoon garlic powder in a medium bowl; season with salt and pepper. Pour egg mixture over cheese-covered hash browns in the skillet. Sprinkle the top with bacon and sausage pieces.
6. 6 Bake in the preheated oven until the top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.

Nutrition per serving