Description
A hearty and satisfying casserole combining classic breakfast ingredients, perfect for feeding a crowd.
Ingredients
Scale
- 1 pound breakfast sausage
- 8 large eggs
- 8 oz cream cheese, cubed
- 3 cups frozen shredded hashbrowns, thawed
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 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 and cooked through. If there’s excess fat, drain it.
- Add the cream cheese to the hot sausage and stir until melted and well mixed. Remove from heat.
- In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
- Spread the thawed hashbrowns in an even layer on the bottom of the baking dish.
- Top the hashbrowns with the sausage and cream cheese mixture.
- Pour the egg mixture evenly over the casserole.
- Sprinkle the cheddar and mozzarella cheeses on top.
- Bake uncovered for 40–45 minutes, or until the eggs are set and the top is golden brown.
- Remove from the oven, let sit for 5–10 minutes, garnish with chives or green onions, and serve.
Notes
Feel free to add vegetables like bell peppers or spinach for extra nutrition. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- 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: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 220mg