Description
A hearty breakfast casserole with sausage, eggs, and creamy cheese, perfect for feeding a crowd.
Ingredients
Scale
- 3 cups frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage
- 8 oz cream cheese, cubed
- 1/2 cup milk
- 8 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Chopped chives or green onions for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Cook the sausage in a large skillet over medium heat until browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Add the cubed cream cheese to the skillet and stir until melted and combined with the sausage.
- In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
- Spread the thawed hashbrowns evenly across the bottom of the prepared baking dish.
- Pour the sausage and cream cheese mixture over the hashbrowns.
- Pour the egg mixture over the sausage layer.
- Sprinkle the cheddar and mozzarella cheeses on top.
- Bake uncovered for 40-45 minutes, or until the eggs are set and cheese is golden brown.
- Let sit for 5-10 minutes, then garnish with chopped chives or green onions before serving.
Notes
This casserole can be prepared ahead of time and baked in the morning for a hassle-free brunch. Substitute sausage with sautéed veggies for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg