- 1 lb breakfast sausage (pork or turkey)
- 6 large eggs
- 1 (8 oz) package cream cheese, softened
- 1 (20 oz) bag frozen shredded hashbrowns, thawed
- 1 cup shredded cheddar cheese
- ½ cup milk
- Salt and pepper to taste
- Optional: chopped green onions or parsley for garnish
Preparation:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook sausage until browned and fully cooked. Drain excess grease.
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Stir in cream cheese until smooth (it’s okay if a few lumps remain).
- Add cooked sausage, hashbrowns, and cheddar cheese to the mixture. Stir to combine.
- Pour into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes, or until the top is golden and the casserole is set.
- Let cool for 5–10 minutes before slicing. Garnish with green onions or parsley if desired.
Serving and Storage Tips: Serve warm with toast, fruit, or a side salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave. This casserole also freezes well—just thaw overnight in the fridge before reheating.
Variants:
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper.
- Veggie Boost: Mix in sautéed spinach, mushrooms, or bell peppers.
- Low-Carb Option: Substitute shredded cauliflower for hashbrowns.
FAQ:
- Can I make this ahead of time? Yes! Prepare the night before, cover, and refrigerate. Bake fresh in the morning.
- Can I use fresh potatoes instead of frozen hashbrowns? Yes, but shred and squeeze out excess moisture before using.
- Is it okay to swap the sausage? Definitely—bacon, ham, or meatless alternatives work great too!
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