Description
This hearty sausage hashbrown breakfast casserole layers creamy eggs, cheese, and savory sausage for a comforting, crowd-pleasing morning meal.
Ingredients
1 (30 oz) package frozen shredded hashbrowns, thawed
1 lb breakfast sausage, browned and drained
8 large eggs
1 (8 oz) block cream cheese, softened
1/2 cup milk
1 1/2 cups shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Salt to taste
Optional: chopped green onions or parsley for garnish
Instructions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Brown the sausage in a skillet over medium heat, drain the excess fat, and set it aside.
In a large bowl, whisk together eggs, milk, softened cream cheese, garlic powder, onion powder, black pepper, and salt until smooth.
Stir in thawed hashbrowns, cooked sausage, and 1 cup of shredded cheddar cheese.
Pour the mixture into the prepared baking dish and spread evenly.
Top with the remaining 1/2 cup of cheddar cheese.
Bake for 40 to 45 minutes, until the center is set and the top is golden and bubbly.
Let the casserole rest for 5-10 minutes before slicing. Garnish with chopped green onions or parsley if desired.
Notes
Swap breakfast sausage for spicy sausage or turkey sausage for a leaner option.
Add diced bell peppers or mushrooms to the egg mixture for extra veggies.
For extra indulgence, top with more cheese or crispy bacon.
Use dairy-free cream cheese and milk alternatives for a dairy-free version.
Fresh herbs like thyme or chives can be mixed in for added flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
