Ingredients
For the Casserole:
– 30 oz frozen shredded hashbrowns (thawed and drained)
– 1 lb breakfast sausage (mild or spicy, depending on your preference)
– 8 large eggs
– 1 cup milk (whole milk or half-and-half for extra richness)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper (to taste)
– 2 cups shredded cheddar cheese
– 8 oz cream cheese (cut into small cubes)
Optional Add-Ins:
– 1 cup diced bell peppers
– 1 cup chopped onions
– 1 cup cooked bacon bits
– 1/4 teaspoon red pepper flakes (for a spicy kick)
Instructions
Preheating the Oven:
1- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.
Cooking the Sausage:
1- In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain excess grease and set aside.
Preparing the Egg Mixture:
1- In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until smooth.
Assembling the Casserole:
1- Spread half of the thawed hashbrowns evenly across the bottom of the prepared baking dish.
2- Sprinkle half of the cooked sausage over the hashbrowns, followed by half of the shredded cheddar cheese.
3- Scatter the cream cheese cubes evenly over the top.
4- Repeat the layers: add the remaining hashbrowns, sausage, and cheddar cheese.
Pouring the Egg Mixture:
1- Slowly pour the egg mixture over the layered ingredients, ensuring it seeps down into all the nooks and crannies. Use a spatula to gently press down and help distribute the liquid evenly.
Baking the Casserole:
1- Bake in the preheated oven for 45–50 minutes, or until the eggs are set and the top is golden brown. If the top begins to brown too quickly, cover loosely with aluminum foil.
Serving and Enjoying:
1- Let the casserole cool for 5–10 minutes before slicing. Serve warm and enjoy the cheesy, savory goodness!
Enjoy!
