Ingredients
Scale
- 1 pound breakfast sausage (pork or turkey)
- 8 ounces cream cheese (softened)
- 1 (30-32 oz) bag frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 8 large eggs
- 1 cup milk (whole or 2%)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter (melted for greasing or drizzling on top)
- Optional garnish: chopped green onions or parsley
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13 baking dish with melted butter.
- Brown the sausage in a skillet over medium heat until fully cooked, breaking it into small pieces. Drain any excess fat.
- In a large bowl, mix the softened cream cheese with the milk until smooth and creamy.
- Add the thawed hashbrowns, cooked sausage, garlic powder, onion powder, salt, and pepper to the bowl, stirring until everything is well combined.
- Spread the mixture evenly in the prepared baking dish.
- Whisk the eggs in a separate bowl until frothy, then pour the eggs over the hashbrown mixture.
- Top with shredded cheddar cheese, spreading it evenly over the top.
- Bake for 45-50 minutes until the casserole is set and the top is lightly golden.
- Garnish with chopped green onions or parsley, if desired. Serve warm.
Notes
Thaw your hashbrowns thoroughly before mixing to prevent excess moisture. Feel free to mix in vegetables for added nutrition and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore