Description
A hearty and flavorful breakfast casserole combining spicy Rotel sausage, creamy cheese, and crispy hash browns baked to perfection. This dish is perfect for large gatherings or a comforting weekend brunch, featuring layers of savory sausage, creamy cream cheese, tangy tomatoes with green chilies, and melted cheddar cheese all baked with eggs and milk for a satisfying meal.
Ingredients
Scale
Sausage Mixture
- 2 lb hot breakfast sausage
- 2 (8-oz) packages cream cheese, room temperature
- 2 (10-oz) cans Rotel diced tomatoes and green chilies, drained
Hash Browns & Seasoning
- 1 (30-32 oz) bag frozen shredded hash browns, thawed
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
Additional Ingredients
- 2 cups shredded cheddar cheese
- 8 large eggs
- 2 cups milk
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350ºF (175ºC). Grease a 9×13-inch baking dish with non-stick cooking spray and set it aside for later use.
- Cook Sausage and Combine: In a large skillet over medium heat, cook the hot breakfast sausage until it is no longer pink, breaking it apart as it cooks. Remove the cooked sausage from the skillet and transfer it to a bowl. Add the room-temperature cream cheese and drained Rotel diced tomatoes with green chilies to the bowl with the sausage. Stir everything together until well combined, then set this mixture aside.
- Cook Hash Browns: Using the same skillet, add the thawed shredded hash browns and cook until they begin to lightly brown. This step adds texture and flavor to the hash browns. Once browned, spread the hash browns evenly in the bottom of the prepared 9×13-inch baking dish.
- Assemble Layers: Layer the cooked sausage mixture evenly over the hash browns in the baking dish. Then sprinkle the shredded cheddar cheese evenly on top of the sausage layer.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, salt, pepper, garlic powder, onion powder, and milk until fully combined and smooth. Pour this egg mixture evenly over the layered hash browns, sausage, and cheese in the baking dish.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake uncovered for 45 to 55 minutes, or until the casserole is set and the top is golden brown. The eggs should be fully cooked through when a knife inserted into the center comes out clean.
- Serve: Remove from the oven and let the casserole rest for a few minutes before cutting into squares. Serve warm for a delicious and satisfying breakfast or brunch.
Notes
- Use room temperature cream cheese to ensure it blends smoothly with the sausage and Rotel.
- Thaw the hash browns before cooking to avoid excess water and to achieve a crispy texture.
- Feel free to adjust the level of spice by using mild or medium Rotel if you prefer less heat.
- This casserole can be prepared the night before; assemble and refrigerate overnight, then bake in the morning, adding a few extra minutes to the baking time if baking chilled.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
