Description
A hearty and comforting breakfast casserole featuring creamy cheese, savory sausage, and crispy hashbrowns, perfect for feeding a crowd with minimal effort.
Ingredients
Main Ingredients
- 24 ounces Frozen hashbrowns (Shredded or diced, thawed helps but can be used frozen.)
- 1 pound Breakfast sausage (Pork or turkey sausage can be used.)
- 8 ounces Cream cheese (Softened for easier mixing.)
- 8 Eggs
- 1 cup Milk (Half and half can be used for a richer flavor.)
- 2 cups Shredded cheese (Cheddar or Colby jack.)
Seasonings
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic powder
- 1 pinch Paprika (Optional.)
Optional Add-ins
- 1 cup Diced onion (Optional for added flavor.)
- 1 cup Diced bell pepper (Optional.)
- 1 cup Spinach (Optional.)
- 1/2 cup Green onions (Optional, for topping.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your baking dish.
- Brown the sausage in a skillet until fully cooked, breaking it up as it cooks. Drain excess grease if necessary.
- Soften the cream cheese and mix it into the warm sausage until it melts and coats everything.
- Spread the hashbrowns evenly in the greased baking dish.
- Spoon the sausage and cream cheese mixture over the hashbrowns.
- In a bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika. Pour the mixture evenly over the pan.
- Top with shredded cheese.
Baking
- Bake for about 40 to 55 minutes, or until the center is set and the top is lightly golden. If the top browns too quickly, cover loosely with foil.
- Let the casserole rest for 10 minutes before slicing.
Notes
For variations, consider adding diced jalapenos for a spicy version or incorporating sautéed vegetables for a veggie-packed dish. The casserole can be prepared the night before and baked in the morning.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch
- Cuisine: American