Ingredients
Method
- Preheat your oven to 350°F. Spray a 9x13-inch baking dish generously with nonstick cooking spray and set aside.
- In a large skillet over medium-high heat, cook the sausage for 7 to 8 minutes, breaking it up as it cooks, until browned and cooked through. Drain off excess grease and set aside to cool slightly.
- In a large mixing bowl, whisk together the eggs, whole milk, sour cream, and cream of mushroom soup until completely smooth and well combined. Stir in the garlic powder, onion powder, salt, and black pepper.
- Add 1 1/2 cups of the shredded cheddar cheese to the egg mixture and stir to combine. Then add the thawed, drained hashbrowns and cooked sausage, and stir until everything is evenly mixed.
- Pour the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
- Cover the dish loosely with aluminum foil and bake at 350°F for 45 minutes. Remove the foil and bake for an additional 15 to 20 minutes, until the top is golden brown, the cheese is bubbly, and the center is fully set.
- Remove from the oven and let the casserole rest for 5 to 10 minutes before slicing. Garnish with sliced green onions if desired and serve warm.
Nutrition
Notes
Storage: Store leftover casserole covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes, or cover the pan with foil and warm in a 325°F oven for 15 minutes. Casserole can also be frozen for up to 2 months.
Lighter Swap: To lighten this up, substitute turkey breakfast sausage for the pork sausage and use reduced-fat sour cream and 2% milk. It's still a wonderfully nutritious and filling breakfast with less saturated fat.
Sodium Tip: For a lower-sodium version, look for a reduced-sodium cream of mushroom soup and use a low-sodium sausage. Taste before adding any extra salt — the sausage and soup already bring plenty of seasoning to the dish.