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5
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Sausage, Egg and Cream Cheese Hashbrown Casserole
A creamy and flavorful breakfast casserole combining sausage, eggs, and hashbrowns.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
Easy
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.