Description
A hearty breakfast casserole featuring layers of crispy hashbrowns, savory sausage, creamy eggs and cream cheese, all baked together with melted cheddar.
Ingredients
Units
Scale
- 1 lb breakfast sausage
- 30 oz (about 2 lb) frozen shredded hashbrowns
- 8 oz cream cheese, softened
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 350 °F (175 °C) and grease a 9×13‑inch baking dish.
- In a skillet over medium heat, cook sausage until browned and crumbly; drain excess fat.
- Spread frozen hashbrowns evenly in the baking dish.
- In a bowl, whisk together cream cheese, eggs, milk, salt and pepper until smooth.
- Stir cooked sausage into the cream cheese mixture, then pour over hashbrowns.
- Sprinkle shredded cheddar evenly on top.
- Bake 35–50 minutes (until eggs are set and cheese bubbly); optionally broil 2–3 minutes for a golden top.
- Let rest 5 minutes before slicing and serving.
Notes
- For extra flavor, add diced bell peppers, onions, or jalapeños.
- Make ahead: assemble, refrigerate overnight, then bake in morning.
- To reheat leftovers, microwave individual portions or bake at 350 °F until warmed.
Nutrition
- Serving Size: 1/8 casserole
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 200 mg