Description

A comforting, savory breakfast casserole layered with seasoned sausage, creamy cheese, fluffy eggs, and crispy hashbrowns—ideal for a crowd or make‑ahead brunch.

Ingredients

1 lb breakfast sausage, casing removed
4 cups frozen shredded hashbrowns, thawed
8 oz cream cheese, softened and cubed
6 large eggs
1½ cups shredded cheddar cheese
½ cup milk (whole or 2%)
½ tsp salt
¼ tsp black pepper
Optional garnish: sliced green onions or chopped parsley

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Instructions

Preheat oven to 350 °F (175 °C) and grease a 9×13‑inch baking dish.
Cook sausage in a skillet over medium heat until browned and cooked through, about 5–7 minutes. Drain fat.
Spread thawed hashbrowns evenly in baking dish.
Distribute cubed cream cheese over the hashbrowns.
Top cream cheese with the cooked sausage.
In a bowl, whisk together eggs, milk, salt, and pepper.
Pour egg mixture evenly over sausage and hashbrowns.
Sprinkle cheddar cheese on top.
Bake for 35–40 minutes, until eggs are set and cheese is golden.
Let rest 5 minutes before serving. Garnish if desired.

Notes

Use chorizo, spicy Italian sausage, or bacon as a tasty variation.
Assemble the night before, refrigerate, then bake in morning (add 5–10 minutes to bake time).
Switch to reduced‑fat dairy to lighten the dish.
Freeze baked leftovers in portions; reheat in oven or microwave.