Souther Breakfast Casserole
Ingredients:
1 lb breakfast sausage (cooked and crumbled)
1 (30 oz) bag frozen hashbrowns (thawed)
8 oz cream cheese (softened)
6 large eggs
1 cup milk
2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper (to taste)
Fresh parsley (for garnish)
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Cook Sausage: In a skillet, cook the breakfast sausage over medium heat until browned. Drain excess fat and set aside.
Mix Ingredients: In a large bowl, combine the thawed hashbrowns, cream cheese, garlic powder, onion powder, salt, and pepper. Stir until well combined.
Layer Casserole: Spread half of the hashbrown mixture in the bottom of the prepared baking dish. Layer the cooked sausage over the hashbrowns. In a separate bowl, whisk together the eggs and milk, then pour half over the sausage. Add the remaining hashbrown mixture on top, followed by the rest of the egg mixture. Sprinkle with shredded cheddar cheese.
Bake: Bake for 45-50 minutes or until the casserole is set and the cheese is bubbly and golden.
Serve: Allow to cool slightly
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