Brunch Lasagna

1. Stage

Preheat oven to 375°. Grease a 13" x 9" baking dish with butter. In a large bowl, whisk eggs and milk; season with salt and pepper. Add half of Guyère and half of cheddar and whisk just to combine; set aside.

2. Stage

In a medium skillet over medium heat, heat 1 tablespoon oil. Crumble in sausage and cook, breaking apart into small pieces, until crispy and cooked through, 5 to 6 minutes. Transfer sausage to a medium bowl; reserve fat in skillet.

3. Stage

In same skillet over medium-low heat, cook onion, stirring occasionally, until translucent, about 5 minutes. Transfer onions to bowl with sausage and let cool.

4. Stage

Meanwhile, in a large skillet over medium heat, heat 4 tablespoons oil and 1 tablespoon butter until butter melts. Add 1 hash brown package and, using a spatula or spoon, pat down into an even layer. Cook until underside is golden brown, about 6 minutes. Turn potatoes over; season with salt and pepper. Cook, stirring occasionally, until golden brown all over, about 6 minutes more.

5. Stage

Spread hash browns onto bottom of prepared dish in an even layer. In same large skillet over medium heat, repeat with remaining 4 tablespoons oil, 1 tablespoon butter, and hash browns, leaving batch in skillet.

6. Stage

Spread sausage mixture on top of hash browns in baking dish. Pour in egg mixture. Top with second batch of hash browns. Sprinkle top with remaining Guyère and cheddar.

7. Stage

Bake casserole until cheese is melted and golden, 25 to 30 minutes. Top with chives. Serve with maple syrup or hot sauce alongside.