Description
A comforting and hearty breakfast casserole featuring savory sausage, creamy cream cheese, fluffy eggs, and crispy hashbrowns, perfect for gatherings or a satisfying morning meal.
Ingredients
- 1 (30 oz) bag frozen shredded hashbrowns
- 1 lb ground breakfast sausage
- 8 oz cream cheese, softened
- 6 large eggs
- 2 cups shredded cheddar cheese
- 1/2 cup chopped onion (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika (optional)
- 1/2 tsp garlic powder (optional)
Instructions
- Preheat oven to 350 °F (175 °C).
- Brown the sausage in a skillet over medium heat until fully cooked, then drain excess grease. If using onion, sauté it with the sausage until translucent.
- In a mixing bowl, beat the eggs, then stir in softened cream cheese until smooth. Mix in half of the shredded cheddar cheese, salt, pepper, and any optional spices.
- Add the cooked sausage (and onion) to the egg mixture and stir until combined.
- Spread the frozen hashbrowns evenly in a greased casserole dish. Pour the sausage-egg-cream cheese mixture over the hashbrowns, spreading it evenly.
- Sprinkle the remaining cheddar cheese on top.
- Bake for about 45–55 minutes, or until the casserole is set in the center and the top is golden brown. A toothpick inserted into the middle should come out clean.
- Let it rest for 5–10 minutes before serving to allow it to set.
Notes
- Store in the refrigerator for up to 4 days.
- Reheat in microwave or oven until heated through.
- Can be frozen for up to 2 months; thaw before reheating.
- Assemble ahead and refrigerate overnight for convenience.
- Substitute sausage with vegetables for a vegetarian version.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 410
- Sugar: 1g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 210mg
