Ingredients
Scale
- 1 pound breakfast sausage, cooked and crumbled
- 1 (8 ounce) package cream cheese, softened
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can diced tomatoes and green chiles, drained (Rotel)
- 6 large eggs, beaten
- 1/2 cup milk
- 1 teaspoon garlic powder
- 2 cups shredded cheddar cheese
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the cooked sausage, softened cream cheese, cream of mushroom soup, and drained diced tomatoes and green chiles. Mix well until evenly combined.
- Step 3: In a separate bowl, whisk together the eggs, milk, and garlic powder.
- Step 4: Stir the egg mixture into the sausage mixture until well combined.
- Step 5: Pour the mixture into the prepared baking dish. Sprinkle evenly with the shredded cheddar cheese.
- Step 6: Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the cheese is melted and lightly browned. Let cool slightly before serving.
Notes
- Leftovers keep beautifully in the fridge for up to 3 days; just cover tightly with foil or plastic wrap.
- Reheat individual slices in the microwave for about a minute, or until warmed through.
- Serve this casserole with a dollop of sour cream and a sprinkle of fresh cilantro for extra flavor and flair.
- For a richer flavor, try browning the sausage with a diced onion and bell pepper before adding it to the mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American