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Sausage, Egg, and Cream Cheese Hashbrown Casserole

Satisfying Sausage, Egg, and Cream Cheese Hashbrown Casserole

This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a comforting breakfast dish that's perfect for gatherings and can be customized for every palate.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Breakfast Sausage or turkey sausage
  • 8 ounces Cream Cheese softened
  • 30 ounces Frozen Shredded Hashbrowns thawed
  • 2 cups Shredded Cheddar Cheese or Monterey Jack
  • 6 large Eggs
  • 1 cup Milk or Half-and-Half
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
For the Garnish
  • 1 bunch Green Onions optional

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. In a large skillet, cook the breakfast sausage over medium heat until browned, about 8-10 minutes. Drain excess grease.
  3. Reduce heat to low, add softened cream cheese, and stir until melted and blended with the sausage.
  4. Spread an even layer of thawed hashbrowns in the baking dish, season with salt and pepper, and drizzle with melted butter.
  5. Spoon the sausage and cream cheese mixture evenly over the hashbrowns.
  6. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  7. Pour the egg mixture over the casserole, ensuring all layers are covered.
  8. Sprinkle shredded cheddar cheese on top.
  9. Bake uncovered for 40-45 minutes until eggs are set and cheese is bubbly and golden.
  10. Let cool for 5-10 minutes before serving. Garnish with chopped green onions if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 180mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

For a crisper base, pre-bake the hashbrowns for 10 minutes prior to layering. You can also customize with bell peppers or jalapeños.

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