A delicious and hearty casserole made with sausage, eggs, and cream cheese layered with hashbrowns, perfect for breakfast or brunch.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Low Carb
Ingredients
Scale
2 cups frozen hashbrowns, thawed
1 pound breakfast sausage, cooked and crumbled
8 large eggs
8 ounces cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped green onions (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the thawed hashbrowns and cooked sausage. Spread this mixture evenly in the bottom of the prepared baking dish.
In another bowl, beat the eggs, then add the softened cream cheese, milk, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well combined.
Pour the egg mixture over the hashbrown and sausage layer in the baking dish.
Sprinkle the shredded cheddar cheese evenly on top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden brown.
If using, garnish with chopped green onions before serving.
Notes
For a spicier version, add diced jalapeños or a dash of hot sauce to the egg mixture.
Substitute the breakfast sausage with cooked bacon or turkey sausage for a different flavor profile.