Ingredients:

  • 1 lb (450g) ground breakfast sausage
  • 30 oz (850g) frozen shredded hashbrowns, thawed and drained
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 8 oz (225g) cream cheese, softened to room temperature
  • 8 large eggs
  • ½ cup (120ml) whole milk
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper
  • ½ tsp (2g) garlic powder

Instructions:

  1. Heat a large non stick skillet over medium high heat. Add the ground sausage and cook, breaking it apart with a spatula, until it's browned and sizzling. Drain the excess grease thoroughly. Note: Leaving too much grease makes the bottom soggy.
  2. In a large mixing bowl, beat the softened cream cheese until it's smooth and velvety.
  3. Whisk in the eggs, milk, salt, pepper, and garlic powder until the mixture is uniform and no lumps remain.
  4. Fold the cooked sausage and the thawed, drained hashbrowns into the egg mixture.
  5. Gently stir in 1½ cups (170g) of the shredded cheddar cheese until evenly distributed.
  6. Pour the mixture into a greased 9x13 inch baking dish, smoothing the top with a spatula.
  7. Sprinkle the remaining ½ cup (55g) of cheddar cheese over the surface.
  8. Bake at 350°F (175°C) for 35–40 minutes until the center is set and the top is bubbling and golden brown.