Description
A hearty and comforting breakfast casserole featuring savory ground sausage, creamy cream cheese, fluffy eggs, and crispy hashbrowns baked to golden perfection. This dish combines rich flavors and textures, making it a perfect choice for family brunches or meal prepping mornings.
Ingredients
Scale
Meat
- 1 lb. ground breakfast sausage
Dairy
- 8 oz. cream cheese, softened
- 1 cup sour cream
- ½ cup milk
- 1 cup shredded cheddar cheese
- 6 eggs
Produce
- 2 green onions, diced
Frozen
- 32 oz. frozen shredded hashbrowns
Seasonings
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Sausage: In a large skillet over medium heat, cook the ground breakfast sausage thoroughly until browned and no longer pink. Drain any excess grease to keep the casserole from being too oily.
- Mix Cream Cheese Base: In a mixing bowl, combine the softened cream cheese, sour cream, milk, salt, pepper, onion powder, and garlic powder. Stir the mixture until it is smooth and fully incorporated.
- Combine Eggs and Cream Cheese Mixture: In a separate large bowl, beat the eggs until smooth. Pour in the cream cheese mixture and whisk together until well combined, creating a rich custard base for the casserole.
- Add Remaining Ingredients: To the egg and cream cheese mixture, add the cooked sausage, frozen shingles hashbrowns, shredded cheddar cheese, and diced green onions. Stir everything together evenly to distribute all elements.
- Transfer to Baking Dish: Pour the combined mixture into a 9×13 inch baking dish and spread it out evenly to ensure uniform cooking.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes until the top is golden brown and set. Test doneness by inserting a toothpick into the center—it should come out clean.
- Cool and Serve: Allow the casserole to cool for a few minutes before slicing and serving. Optionally, garnish with additional diced green onions for added freshness and color.
Notes
- Make sure to drain excess grease from the sausage to prevent the casserole from becoming too greasy.
- Using frozen hashbrowns straight from the freezer works well; no need to thaw them beforehand.
- For a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes.
- This casserole can be prepared the night before and refrigerated; just bake it fresh in the morning for ease.
- Leftovers keep well in the refrigerator for 3-4 days and can be reheated in the oven or microwave.
