Sausage, Egg, and Cream Cheese Hashbrown Casserole
Sausage, Egg, and Cream Cheese Hashbrown Casserole
Start your morning off right with a delicious and filling dish! The Sausage, Egg, and Cream Cheese Hashbrown Casserole is a fantastic choice for breakfast, brunch, or even dinner. It’s easy to prepare and packed with flavor, making it perfect for busy mornings or special gatherings. Whether you’re feeding a large family or just craving something hearty, this recipe has you covered.
Why Make This Recipe
This casserole combines all the best breakfast ingredients into one dish. You have the savory sausage, creamy cream cheese, and classic hashbrowns, topped with gooey cheddar cheese. It’s a comfort food that everyone will love! Plus, it is easy to make and can be prepared in advance, allowing you to enjoy more time with family and friends while still serving a homemade meal.
How to Make Sausage, Egg, and Cream Cheese Hashbrown Casserole
Creating this casserole is simple and straightforward. Just follow these easy steps to whip up your own mouthwatering dish!
Ingredients
- 1 lb breakfast sausage
- 6 large eggs
- 1 (8 oz) package cream cheese, softened
- 3 cups frozen hashbrowns, thawed
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon butter (for greasing)
- Chopped chives or green onions (optional, for garnish)
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish using butter.
- In a large skillet set over medium heat, cook the breakfast sausage until it is browned and fully cooked. Drain any excess fat from the skillet and set the sausage aside.
- In a separate mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
- In another bowl, mix the softened cream cheese with the cooked sausage until both are well combined.
- In the prepared baking dish, layer the thawed hashbrowns evenly across the bottom.
- Spread the sausage and cream cheese mixture over the hashbrowns evenly.
- Pour the egg mixture over the top, ensuring it covers everything well.
- Finally, sprinkle the shredded cheddar cheese over the entire casserole.
- Bake in the preheated oven for 35–40 minutes, or until the eggs are set and the top is golden and bubbly.
- Allow the casserole to rest for 5 minutes before slicing. Garnish with chopped chives or green onions if desired.
How to Serve Sausage, Egg, and Cream Cheese Hashbrown Casserole
This casserole is best served hot and fresh from the oven. Cut it into squares and serve it with a side of fresh fruit or your favorite breakfast beverage like coffee or orange juice. You can also add a dollop of sour cream or hot sauce for extra flavor.
How to Store Sausage, Egg, and Cream Cheese Hashbrown Casserole
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave or bake it in the oven until warmed through. You can also freeze this casserole for up to 2 months. Just make sure to cover it tightly before placing it in the freezer.
Tips to Make Sausage, Egg, and Cream Cheese Hashbrown Casserole
- For added flavor, consider sautéing some diced vegetables like bell peppers or onions with the sausage.
- If you prefer a spicier kick, use spicy sausage or add diced jalapeños to the mixture.
- Feel free to substitute different cheeses based on your preferences—mozzarella or pepper jack can work wonderfully too!
Variation
You can easily customize this casserole by adding different ingredients like cooked bacon, spinach, or even a blend of your favorite cheese. The options are endless, allowing you to make it your own!
FAQs
1. Can I use fresh hashbrowns instead of frozen?
Yes, you can use fresh hashbrowns. Just make sure to cook and cool them before layering in the casserole.
2. Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and keep it in the fridge. Just bake it before serving.
3. How do I know when the casserole is done?
The casserole is ready when the eggs are set in the center and the top is golden and bubbly. Use a knife to check if the eggs are set.
Now you’re ready to enjoy a delicious, comforting meal with this easy-to-make Sausage, Egg, and Cream Cheese Hashbrown Casserole!
Sausage, Egg, and Cream Cheese Hashbrown Casserole
Ingredients
Main Ingredients
- 1 lb breakfast sausage Cooked and crumbled
- 6 large eggs
- 1 8 oz package cream cheese Softened
- 3 cups frozen hashbrowns Thawed
- 1.5 cups shredded cheddar cheese
- 0.5 cup milk
Seasonings
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- to taste Salt and pepper
Miscellaneous
- 1 tablespoon butter For greasing the baking dish
- to taste Chopped chives or green onions Optional, for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish using butter.
- In a large skillet set over medium heat, cook the breakfast sausage until it is browned and fully cooked. Drain any excess fat and set the sausage aside.
- In a separate mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
- In another bowl, mix the softened cream cheese with the cooked sausage until both are well combined.
- In the prepared baking dish, layer the thawed hashbrowns evenly across the bottom.
- Spread the sausage and cream cheese mixture over the hashbrowns evenly.
- Pour the egg mixture over the top, ensuring it covers everything well.
- Sprinkle the shredded cheddar cheese over the entire casserole.
Baking
- Bake in the preheated oven for 35–40 minutes, or until the eggs are set and the top is golden and bubbly.
- Allow the casserole to rest for 5 minutes before slicing. Garnish with chopped chives or green onions if desired.
