Description
A hearty breakfast casserole featuring crispy hash browns, savory sausage, creamy cheese, and a fluffy egg custard.
Ingredients
- 2 pounds hot breakfast sausage
- 2 (8-ounce) packages cream cheese, room temperature
- 1 (30-32 ounce) bag frozen shredded hash browns
- 2 cups shredded cheddar cheese
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, cook the breakfast sausage until no longer pink, breaking it into crumbles as it cooks. Drain off any excess fat.
- Add the room-temperature cream cheese to the cooked sausage in the skillet. Stir until the cream cheese is completely melted and mixed with the sausage. Set this mixture aside.
- In the same skillet, add the frozen hash browns and cook over medium-high heat until lightly browned and slightly crispy.
- Spread the browned hash browns evenly across the bottom of your prepared baking dish. Top with the sausage and cream cheese mixture, spreading it evenly. Sprinkle the shredded cheddar cheese over the top.
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Pour the egg mixture evenly over the casserole layers. Bake uncovered for 40-50 minutes until the eggs are set in the center and the top is lightly golden.
- Let the casserole rest for 5 minutes after removing from the oven before slicing and serving.
Notes
Can be assembled the night before and baked fresh in the morning. Freezes well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American