Description
A hearty, comforting breakfast casserole layered with crispy hashbrowns, savory sausage, fluffy eggs, and creamy pockets of melted cream cheese—perfect for feeding a crowd.
Ingredients
- 1 lb breakfast sausage
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 8 oz cream cheese, softened and cubed
- 6 large eggs
- 1 cup whole milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Cooking spray or butter, for greasing
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain excess grease.
- Spread the hashbrowns evenly in the prepared baking dish.
- Top the hashbrowns with cooked sausage and scatter cream cheese cubes evenly over the top.
- Sprinkle shredded cheddar cheese over the mixture.
- In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
- Pour the egg mixture evenly over the casserole.
- Bake uncovered for 40–45 minutes, until the center is set and the top is lightly golden.
- Let rest for 5–10 minutes before slicing and serving.
Notes
- Letting the casserole rest helps it set cleanly.
- You can assemble it the night before and bake in the morning.
- Add diced bell peppers or green onions for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American