Ingredients:

  • 1 lb ground breakfast sausage
  • 1/2 cup diced yellow onion
  • 30 oz shredded hash browns, thawed
  • 1 tsp smoked paprika
  • 12 large eggs
  • 8 oz Philadelphia cream cheese, softened to room temperature
  • 1/2 cup heavy cream
  • 1 tsp garlic powder
  • 1/2 tsp dry mustard
  • 2 cups sharp cheddar cheese, freshly grated
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a large skillet over medium-high heat, brown the ground breakfast sausage and diced onions until the meat is fully cooked and the onions are translucent. Drain excess grease, but leave a small amount of residual fat for flavor.
  3. In a large mixing bowl, toss the shredded hash browns with smoked paprika and the residual sausage fat. Spread the potatoes evenly into the bottom of the prepared baking dish.
  4. In a separate bowl or using a hand mixer, whisk the softened cream cheese until smooth. Gradually add the 12 eggs, one at a time, followed by the heavy cream, garlic powder, and dry mustard. Whisk until the 'Philadelphia Emulsion' is achieved with no large lumps.
  5. Layer the cooked sausage and 1.5 cups of the shredded cheddar cheese over the hash browns.
  6. Pour the egg and cream cheese mixture over the layers. For best results, cover and refrigerate for 4–12 hours to allow overnight hydration, or bake immediately.
  7. Bake for 40 minutes. Sprinkle the remaining 0.5 cup of cheddar cheese on top and bake for an additional 10 minutes until the center is set and the edges are golden brown.
  8. Let rest for 10 minutes before garnishing with fresh chives and slicing into squares.