Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- In a skillet over medium heat, cook the breakfast sausage until browned and crumbly, then drain any excess grease.
- Add the softened cream cheese to the cooked sausage and stir until melted into a creamy mixture.
- In the greased baking dish, layer the shredded hashbrowns evenly as the base, then add the sausage and cream cheese mix, followed by shredded cheddar cheese on top.
- Crack the eggs over the layered ingredients evenly or whisk and pour them over the dish. Season with salt, pepper, and optional herbs.
- Bake in the oven for 30–35 minutes until golden brown and the eggs are set. Let rest for a few minutes before slicing.
Nutrition
Calories: 350kcalCarbohydrates: 20gProtein: 18gFat: 25gSaturated Fat: 10gCholesterol: 210mgSodium: 850mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 2mgCalcium: 20mgIron: 10mg
Notes
Feel free to swap sausage for turkey sausage or bacon for a lighter version. Using sour cream can replace cream cheese if needed. This recipe is a great make-ahead option, simply assemble the night before and refrigerate. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. For a spicier kick, consider drizzling hot sauce or salsa on top before serving. Don't forget to garnish with fresh herbs for added color and flavor!
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