Sausage, Egg, and Cream Cheese Hashbrown Casserole
A delicious breakfast casserole that combines sausage, eggs, cream cheese, and hashbrowns into a hearty dish perfect for any meal.
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.
Notes
This casserole is best served hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or by baking until warm. Can also be frozen for up to 2 months.