Description
A delicious and hearty breakfast dish combining sausage, hashbrowns, eggs, and cheese, perfect for starting your day off right.
Ingredients
- 450 g breakfast sausage (Italian or sage variety)
- 900 g frozen hashbrowns, thawed
- 8 large eggs
- 360 ml whole milk
- 200 g sharp cheddar cheese, shredded
- 120 g cream cheese, softened
- 1 medium onion, diced
- 1 bell pepper, chopped (any color)
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- Fresh chives or green onions, chopped (for serving)
- Sour cream (for serving)
- Hot sauce or salsa (for serving)
Instructions
- Preheat oven to 175°C and butter a 23×33 cm baking dish.
- Brown the breakfast sausage in a large skillet over medium heat, breaking into bite-sized pieces. Remove sausage with a slotted spoon, leaving 2 tablespoons of rendered fat in the pan.
- Add diced onion and chopped bell pepper to the skillet with sausage drippings. Sauté for 4–5 minutes until softened. Stir in minced garlic during the last minute until aromatic.
- Spread thawed hashbrowns evenly in the prepared baking dish. Season lightly with salt and pepper. Top with cooked sausage and vegetable mixture.
- Whisk together eggs, milk, softened cream cheese, salt, black pepper, and paprika until smooth. Small lumps of cream cheese are acceptable.
- Pour egg mixture evenly over hashbrowns and sausage layer. Gently press with a fork to allow liquid penetration. Sprinkle shredded cheddar evenly on top.
- Bake uncovered for 45–50 minutes until center is set and top is golden brown.
Notes
- You can customize the bell pepper color or omit it based on preference.
- For a spicier dish, include the cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American