Sausage, Egg and Cream Cheese Hashbrown Casserole
A creamy and flavorful breakfast casserole combining sausage, eggs, and hashbrowns.
Servings: 8 servings
Equipment
- Skillet
- 9x13 inch Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Breakfast sausage
- 30 oz Frozen hashbrowns
- 8 oz Cream cheese, softened
- 6 large Eggs
- 1/2 cup Milk
- 1 cup Shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) to ensure your casserole bakes evenly.
- In a skillet, cook the breakfast sausage over medium heat until browned. Make sure to crumble it with a spatula as it cooks.
- In a greased 9x13-inch baking dish, lay out the frozen hashbrowns evenly at the bottom.
- In a large bowl, combine the softened cream cheese, eggs, half-cup of milk, salt, and pepper. Whisk until the mixture is smooth and creamy.
- Add the cooked sausage to the cream cheese mixture, and then gently fold in half of the shredded cheddar cheese.
- Pour the sausage and cream cheese mixture evenly over the hashbrowns, spreading it out so it covers everything. Top with the remaining cheddar cheese.
- Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the casserole is set and the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before slicing. Serve warm and enjoy!
Notes
For a twist of flavor, add some diced bell peppers or onions to the sausage before cooking. You can also use turkey sausage for a leaner version.