Sausage Hashbrown Breakfast Casserole (Print Version)
# Ingredients:
01 -
450 g breakfast sausage
02 -
850 g frozen shredded hash browns
03 -
8 large eggs
04 -
225 g cream cheese, softened
05 -
200 g cheddar cheese, shredded
06 -
120 ml milk
07 -
1 teaspoon salt
08 -
0.5 teaspoon ground black pepper
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
25 g green onions, chopped (for garnish)
# Instructions:
01 -
Preheat the oven to 190°C. Lightly grease a 23x33 cm baking dish.
02 -
Cook the breakfast sausage in a skillet over medium heat, breaking it into small pieces until fully browned. Drain off any excess fat.
03 -
In a large mixing bowl, whisk together the eggs and milk until smooth. Add softened cream cheese, salt, black pepper, garlic powder, and onion powder. Whisk until completely creamy and smooth with no lumps remaining.
04 -
Fold the frozen shredded hash browns, cooked sausage, and shredded cheddar cheese into the egg mixture. Stir until all ingredients are evenly distributed.
05 -
Transfer the mixture to the prepared baking dish and spread evenly. Bake for 40–45 minutes until the center is set and the top is golden brown.
06 -
Allow the casserole to rest for 5 minutes before slicing. Garnish with chopped green onions and serve warm.
# Notes:
01 -
Assemble the dish a day in advance and refrigerate overnight; add 5–10 minutes to baking time when cooking chilled.
02 -
For added flavor, sprinkle extra cheddar on top for the last 10 minutes of baking.
03 -
Substitute sausage with turkey, chicken, plant-based alternatives, or use sautéed mushrooms and bell peppers for a vegetarian version.
04 -
Experiment with different cheeses or add diced jalapeños, red pepper flakes, or hot sauce for extra flavor.