Description
A hearty and creamy casserole that combines sausage, eggs, and cream cheese with crispy hashbrowns, perfect for family gatherings or special brunches.
Ingredients
Scale
- 1 (26–28 oz) bag frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage
- 8 oz cream cheese, softened
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- Butter or non-stick spray for greasing
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- In a skillet over medium heat, cook the breakfast sausage until it’s browned and crumbled, about 5-7 minutes; drain excess fat.
- Reduce heat to low, stir in softened cream cheese until melted and combined with the sausage, about 3-4 minutes, then remove from heat.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until combined.
- Spread the thawed hashbrowns evenly in the greased baking dish. Top with the sausage and cream cheese mixture, then pour the egg mixture on top and sprinkle the shredded cheddar cheese.
- Bake for 40–45 minutes, or until the center is set and the top is golden brown.
- Let cool for 5–10 minutes before slicing and serving.
Notes
For a crispy topping, broil the casserole for the last 2-3 minutes of cooking. Store leftovers tightly covered for up to 3-4 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 240mg