Sausage, Egg and Cream Cheese Hashbrown Casserole
A delicious and creamy breakfast casserole that's perfect for brunch, lazy mornings, or breakfast for dinner. This dish combines sausage, eggs, cream cheese, and hashbrowns for a filling and comforting meal.
Ingredients
Main Ingredients
- 1 lb Breakfast sausage Cooked and browned
- 30 oz Frozen hashbrowns Shredded or cubed, no need to thaw
- 8 oz Cream cheese Softened
- 6 large Eggs
- 2 cup Shredded cheese Cheddar is recommended
- 1 cup Milk Any kind
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic powder Optional
- 2 tbsp Butter or cooking spray For greasing the baking dish
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Instructions
Preparation
- Brown the sausage in a skillet until it's no longer pink. Drain excess grease.
- Soften the cream cheese by stirring it into the warm sausage until creamy.
- Grease a casserole dish with butter or cooking spray.
- Layer the frozen hashbrowns in the greased dish.
- Spread the sausage and cream cheese mixture over the hashbrowns.
- Whisk together the eggs, milk, salt, pepper, and any additional seasonings in a bowl, then pour over the casserole.
- Top with shredded cheese.
Cooking
- Bake at 350°F (175°C) until the center is set and the top is lightly browned, about 45 minutes. If the center appears wet, bake longer.
- Let the casserole rest for 10 minutes before slicing to help it hold together.
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Note
You can make this casserole ahead of time and refrigerate overnight for an easy morning. It's also freezer-friendly, great for busy days.