Description

A hearty breakfast casserole layering savory sausage, fluffy eggs, cream cheese, and crispy hashbrowns—perfect for feeding a crowd with minimal effort.

Ingredients

1 lb breakfast sausage (pork or turkey), cooked and crumbled
1 (30 oz) bag frozen shredded hashbrowns, thawed
8 oz cream cheese, softened
6 large eggs
1 cup milk (or half-and-half)
1 cup shredded cheddar cheese (plus extra for topping)
1/2 tsp salt
1/4 tsp black pepper
Optional: chopped green onions or fresh herbs for garnish

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Spread half of the hashbrowns evenly in the bottom of the prepared dish.
In a bowl, mix cooked sausage evenly over the hashbrowns.
Drop dollops of cream cheese evenly across the sausage layer.
Top with remaining hashbrowns, pressing gently to form an even layer.
In a bowl, whisk together eggs, milk, cheddar cheese, salt, and pepper.
Pour the egg mixture evenly over the casserole layers.
Bake for 45–55 minutes, until the center is set and edges are golden and bubbly.
Let rest for 5–10 minutes before slicing. Garnish with green onions or herbs if desired.

Notes

For extra crispiness, bake on a wire rack set inside the casserole dish or under the broiler for a minute at the end.
Make ahead: assemble the night before and refrigerate; bake in the morning (add 10–15 minutes to baking time).
Swap in pepper jack or mozzarella cheese, or add diced bell peppers for variety.
Leftovers can be stored in the fridge for up to 4 days and reheated.