Rotel Sausage Cream Cheese Hash

Ingredients:

2 lb breakfast sausage

1 (8-oz) packages cream cheese, room temperature

2 (10-oz) cans Rotel diced tomatoes and green chilies, drained

1 (30-32 oz) bag frozen shredded hash browns, thawed

1 tsp salt

½ tsp pepper

¼ tsp garlic powder

¼ tsp onion powder

2 cups shredded cheddar cheese

8 large eggs

2 cups milk

Directions:

Preheat your oven to 350ºF (177ºC). Spray a 9x13-inch baking dish with non-stick cooking spray.

In a large skillet, cook the sausage over medium-high heat until no longer pink. Drain and remove to a bowl.

Mix in the cream cheese and drained Rotel tomatoes with the sausage until well combined.

In the same skillet, add the hash browns and cook until they start to brown. Transfer the hash browns to the prepared baking dish.

Layer the sausage mixture over the hash browns and top with shredded cheddar cheese.

In a bowl, whisk together the eggs, salt, pepper, garlic powder, and onion powder with the milk. Pour this mixture evenly over the casserole.

Bake for 45 to 55 minutes or until the eggs are set and the top is lightly browned.