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Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook the sausage until browned and crumbled. Drain excess fat and set aside.
- Spread the thawed hashbrowns evenly in the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, softened cream cheese, garlic powder, paprika, salt, and black pepper until smooth.
- Sprinkle the cooked sausage evenly over the hashbrowns.
- Pour the egg mixture evenly over the sausage and potatoes.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake uncovered for 40–45 minutes, until the casserole is set in the center and lightly golden on top.
- Remove from the oven, garnish with fresh herbs, and let rest for 5 minutes before serving.
Variations
- Use spicy sausage or chorizo for extra heat.
- Add diced bell peppers, onions, or mushrooms for more vegetables.
- Swap cheddar for pepper jack or Colby-Jack cheese.
- Add cooked bacon crumbles for extra smoky flavor.
Tips
- Make sure hashbrowns are thawed to prevent excess moisture.
- Fully soften the cream cheese for a smooth egg mixture.
- Let the casserole rest briefly before slicing for clean servings.
- Leftovers reheat well and are perfect for meal prep breakfasts.
