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Sausage, Egg, and Cream Cheese Hashbrown Casserole

Sausage, Egg, and Cream Cheese Hashbrown Casserole Bliss

A hearty Sausage, Egg, and Cream Cheese Hashbrown Casserole perfect for breakfast gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Breakfast Sausage Swap with bacon, ham, or turkey sausage for variety.
  • 8 oz Cream Cheese Ensure it's softened for easy mixing.
  • 30 oz Frozen Shredded Hashbrowns Thaw before use or dice fresh potatoes if preferred.
  • 2 cups Shredded Cheddar Cheese Substitute with Monterey Jack or mozzarella for different flavors.
  • 6 Large Eggs Essential for binding and fluffiness.
  • 1 cup Milk or Half-and-Half Half-and-half gives a richer taste.
  • 1 tsp Garlic Powder Use fresh garlic for a stronger taste.
  • 1 tsp Onion Powder Fresh onions can be sautéed for added sweetness.
  • 1 tsp Salt Adjust to taste based on other salty ingredients.
  • 1/2 tsp Black Pepper Feel free to increase for a spicier profile.
  • 2 tbsp Butter Used for greasing the baking dish.
Optional Garnish
  • 1/4 cup Chopped Green Onions Adds freshness and color for presentation.

Equipment

  • 9x13-inch baking dish
  • large skillet
  • large mixing bowl

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
  2. Cook the breakfast sausage in a large skillet over medium heat for 7–10 minutes until browned. Break into small crumbles and drain excess grease.
  3. Stir in the softened cream cheese until melted and blended smoothly, about 2–3 minutes. Remove from heat and set aside.
  4. Spread thawed hashbrowns evenly in the greased baking dish. Season with salt and pepper.
  5. Layer the sausage and cream cheese mixture over the hashbrowns.
  6. Whisk together the eggs, milk or half-and-half, garlic powder, onion powder, salt, and pepper for about 2 minutes until frothy.
  7. Pour the egg mixture over the layers in the baking dish, then sprinkle shredded cheddar cheese on top.
  8. Bake uncovered for 40–45 minutes until the eggs are set and cheese is golden brown.
  9. Let the casserole cool for 5–10 minutes before slicing. Garnish with chopped green onions or parsley if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 5mgCalcium: 20mgIron: 8mg

Notes

Make-ahead option: Assemble the casserole the night before and refrigerate. Add an extra 5 minutes to baking time when cooking.

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