Description
A hearty and comforting breakfast casserole made with crispy hashbrowns, savory sausage, fluffy eggs, and rich cream cheese, perfect for feeding a crowd.
Ingredients
- 1 lb (450 g) breakfast sausage
- 20 oz (570 g) frozen shredded hashbrowns, thawed
- 8 oz (225 g) cream cheese, cubed and softened
- 6 large eggs
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic 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 breakfast sausage until browned and cooked through. Drain excess grease.
- Spread the thawed hashbrowns evenly in the prepared baking dish.
- Top hashbrowns with cooked sausage and cream cheese cubes.
- In a bowl, whisk together eggs, milk, salt, black pepper, and garlic powder.
- Pour the egg mixture evenly over the sausage and hashbrowns.
- Sprinkle shredded cheddar cheese over the top.
- Bake uncovered for 40–45 minutes, until the eggs are set and the top is golden.
- Let rest for 5 minutes before slicing and serving.
Notes
- Use spicy sausage for extra heat.
- Let hashbrowns thaw to ensure even cooking.
- Great for make-ahead breakfasts or brunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American