Ingredients
Method
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
In a large skillet over medium heat, cook the crumbled breakfast sausage until browned and fully cooked. Drain excess grease if necessary, then add diced onion and green bell pepper. Sauté for 3-4 minutes until vegetables are tender. Remove from heat and let it cool slightly.
In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, black pepper, and paprika until well combined.
In another bowl, mix the softened cream cheese with a little of the egg mixture until smooth. This will help incorporate the cream cheese into the casserole evenly.
In the prepared baking dish, evenly spread the thawed hash browns at the bottom. Layer the sausage and vegetable mixture on top of the hash browns.
Pour the egg mixture over the sausage and vegetables, then dollop the cream cheese mixture on top. Finally, sprinkle the shredded cheddar cheese evenly across the casserole.
Bake in the preheated oven for 40-45 minutes, or until the eggs are set and the top is golden. You can check this by inserting a knife in the center; it should come out clean if fully cooked.
Allow the casserole to cool for a few minutes before slicing. Garnish with fresh parsley if desired, and serve warm.
Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8