INGREDIENTS:
- 1 lb breakfast sausage
- 6 large eggs
- 8 oz cream cheese, softened
- 3 cups frozen hashbrowns
- 1 cup shredded cheddar cheese
- 1/2 cup milk
Construction (Instructions):
- Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage until browned. Drain excess grease.
- Mix Cream Cheese: Add softened cream cheese to the cooked sausage and stir until well combined.
- Prepare Egg Mixture: In a bowl, whisk together eggs and milk until smooth.
- Assemble Casserole:
- Spread the frozen hashbrowns evenly in the greased baking dish.
- Layer the sausage and cream cheese mixture over the hashbrowns.
- Pour the egg mixture evenly over everything.
- Sprinkle shredded cheddar cheese on top.
- Bake: Bake for 35-40 minutes or until eggs are set and cheese is melted and bubbly.
- Serve: Let cool for a few minutes before slicing and serving.
Variations:
- Spicy Kick: Use spicy sausage and add diced jalapeños or red pepper flakes.
- Vegetable Boost: Mix in sautéed onions, bell peppers, or spinach.
- Low-Carb Option: Replace hashbrowns with riced cauliflower.
- Cheese Lovers: Swap or mix cheddar with pepper jack, Swiss, or mozzarella.
- Meat Swap: Try bacon or ham instead of sausage.
Tips:
- Let the casserole rest for 5-10 minutes after baking for easier slicing.
- Use fresh shredded cheese for better melting and flavor.
- Can be assembled the night before, stored in the fridge, and baked in the morning.
- Leftovers store well in the fridge for up to 4 days and reheat nicely in the microwave or oven.
Nutrition Facts (Per Serving, Approx. 6 Servings):
- Calories: ~450-500
- Protein: ~22g
- Carbohydrates: ~15-20g
- Fat: ~35g
- Fiber: ~1-2g
(Nutrition varies based on ingredient brands and portion sizes.)
