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%)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large skillet over medium heat, brown the sausage until fully cooked. Drain any excess fat.
- Reduce heat to low and stir in the softened cream cheese until melted and combined with the sausage. Remove from heat and set aside.
- Spread the thawed hash browns evenly into the prepared baking dish.
- Spoon the sausage and cream cheese mixture over the hashbrowns, spreading it evenly.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Slowly pour the egg mixture evenly over all the layers in the dish. Gently tap the dish on the counter to help it settle.
- Bake for 40-45 minutes, or until the eggs are set and the top is golden brown.
- Let rest for 5-10 minutes before slicing. Garnish with green onions or parsley if desired.
Notes
This casserole can be assembled ahead and refrigerated before baking. For best results, ensure hash browns are thawed before using. The casserole is best served warm and can be reheated.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Method: Breakfast
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 2
- Sodium: 680
- Fat: 24
- Saturated Fat: 11
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 22
- Cholesterol: 210