Description
This comforting breakfast casserole combines crispy hashbrowns, savory sausage, fluffy eggs, cream cheese, and melted cheddar into one creamy and satisfying dish. Perfect for busy mornings or weekend brunch.
Ingredients
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4 cups frozen or fresh hashbrowns
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1 lb ground sausage (regular, spicy, or turkey)
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6 large eggs
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8 oz cream cheese, softened
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1 cup shredded cheddar cheese
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1/2 cup milk (whole, half-and-half, or dairy-free)
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1/2 tsp salt
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1/4 tsp black pepper
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1/2 tsp garlic powder
Instructions
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reheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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Brown and crumble the sausage in a skillet. Drain fat and set aside.
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Spread hashbrowns in the dish as the base layer.
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In a bowl, whisk together softened cream cheese, milk, salt, pepper, and garlic powder. Beat in the eggs.
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Layer sausage over hashbrowns, then pour the egg mixture evenly over top.
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Sprinkle shredded cheese on top.
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Bake for 40–45 minutes until golden and bubbly.
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Let rest 5 minutes before slicing.
Notes
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Make-Ahead Tip: You can assemble the casserole the night before, cover it with foil, and refrigerate. In the morning, just bake as directed (add 5–10 extra minutes if baking straight from the fridge).
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Freezing Instructions: Bake the casserole first, let it cool completely, then slice and freeze in individual portions. Reheat in the microwave or oven as needed.
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Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
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Reheating: Warm individual slices in the microwave for 1–2 minutes or in the oven at 350°F for 10–15 minutes.
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Texture Tip: For extra crispy hashbrowns, bake them in the dish for 10 minutes before adding other layers.
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Spice it Up: Add chopped jalapeños, red pepper flakes, or use spicy sausage for a kick of heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: American