White Castle Breakfast Slider Casserole (Weekend Brunch Bake)

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick cooking spray or butter.

Spread the thawed hashbrowns (or restaurant-style Hash Brown Nibblers) evenly along the bottom of the dish. Cut the 8 White Castle breakfast sliders into quarters and arrange the pieces evenly over the hashbrown layer. Sprinkle 1 cup of shredded Colby Jack cheese over the sliders.

In a mixing bowl, whisk the 8 eggs, 1 cup milk, garlic powder, smoked paprika, salt, and black pepper until completely smooth. Pour the egg mixture evenly over the slider casserole dish.

Top with the remaining 1 cup of cheese. Bake at 350°F (175°C) for 38 to 42 minutes until the eggs are set in the center and the top cheese is bubbly and golden-brown. Let rest for 5 minutes, slice into squares, and top with warm country sausage gravy if desired!