Here’s a delicious recipe for Sausage, Egg, and Cream Cheese Hashbrown Casserole that combines savory sausage, creamy cheese, and hearty hashbrowns for a satisfying breakfast or brunch dish!
Ingredients:
- 1 lb (450 g) breakfast sausage (mild or spicy, your choice)
- 1 (30 oz) bag frozen hashbrowns (or 4 cups fresh potatoes, peeled and grated)
- 8 oz (225 g) cream cheese, softened
- 1 cup shredded cheddar cheese (plus extra for topping)
- 6 large eggs
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: Chopped green onions or parsley for garnish
Instructions:
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Cook the Sausage:
- In a skillet over medium heat, cook the breakfast sausage until browned and cooked through, breaking it up into crumbles as it cooks. Drain any excess grease and set aside.
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Prepare the Hashbrowns:
- If using frozen hashbrowns, let them thaw slightly. In a large mixing bowl, combine the hashbrowns, softened cream cheese, and shredded cheddar cheese. Mix until well combined.
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Assemble the Casserole:
- Spread the hashbrown mixture evenly in the bottom of the prepared baking dish. Top with the cooked sausage.
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Prepare the Egg Mixture:
- In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined. Pour the egg mixture evenly over the sausage and hashbrowns.
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Top with Cheese:
- If desired, sprinkle additional shredded cheddar cheese on top of the casserole.
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Bake:
- Bake in the preheated oven for 45-55 minutes, or until the casserole is set in the center and the top is golden brown.
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Cool and Serve:
- Allow the casserole to cool for a few minutes before slicing. Garnish with chopped green onions or parsley if desired.
Enjoy your Sausage, Egg, and Cream Cheese Hashbrown Casserole as a hearty and flavorful dish that’s perfect for breakfast, brunch, or any time you crave a comforting meal!