Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish with some of the melted butter.
- In a large skillet over medium heat, brown the chicken sausage until fully cooked, breaking it up with a wooden spoon as it cooks.
- Reduce heat to low and add softened cream cheese to the skillet. Stir until cream cheese melts completely and creates a creamy mixture with the sausage.
- Spread the thawed hashbrowns evenly across the bottom of the prepared baking dish. Drizzle with remaining melted butter and season with salt and pepper.
- Spoon the sausage and cream cheese mixture over the hashbrowns in an even layer.
- Sprinkle shredded cheddar cheese on top of the sausage layer.
- In a separate bowl, whisk together eggs, whole milk, garlic powder, onion powder, salt, and black pepper.
- Pour the egg mixture over everything in the baking dish.
- Bake for 45-50 minutes, until eggs are set and top is golden brown.
- Let rest for 5-10 minutes before serving. Garnish with chopped green onions or parsley if desired.
Notes
This casserole can be prepared the night before and baked in the morning. For best results, use freshly shredded cheese as it melts better than pre-shredded. You can substitute chicken sausage with pork or turkey sausage, and add vegetables like sautéed bell peppers, spinach, or mushrooms. The casserole can be made richer by replacing half the milk with heavy cream.