Ingredients:

  • 1 lb lean breakfast sausage
  • 30 oz frozen shredded hashbrowns, thawed and drained
  • 1 cup shredded sharp cheddar cheese
  • 8 oz low-fat cream cheese, softened
  • 6 large eggs
  • 1/2 cup skim milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder

Instructions:

  1. Heat a large non-stick skillet over medium-high heat. Add the lean breakfast sausage, breaking it into small crumbles with a spatula. Cook until fully browned and crisp, then drain all excess grease.
  2. In a large mixing bowl, beat the softened low-fat cream cheese until smooth. Whisk in the eggs, skim milk, salt, pepper, and garlic powder until the mixture is uniform and no streaks remain.
  3. Spread the thawed and drained hashbrowns evenly across the bottom of a greased 9x13 inch baking dish.
  4. Layer the browned sausage over the hashbrowns and sprinkle with half of the shredded cheddar cheese.
  5. Pour the egg and cream cheese mixture over the top, spreading it to the edges. Finish by sprinkling the remaining cheddar cheese on top.
  6. Bake at 350°F (175°C) for 35–40 minutes until the center is set and the top is golden-brown.