Description
This hearty Sausage, Egg, and Cream Cheese Hashbrown Casserole is a perfect breakfast or brunch dish. With layers of savory sausage, creamy cheese, and crispy hash browns, it’s a crowd-pleaser that’s easy to make and incredibly satisfying.
Ingredients
Scale
- 8 large eggs
- 2 cups milk
- 2 lbs breakfast sausage, ground
- 32 oz frozen shredded hash brown potatoes
- 16 oz cream cheese, softened
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups shredded cheese (cheddar or your choice)
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C).
- Cook the Sausage: Sauté the sausage over medium-high heat until fully browned. Drain any excess grease.
- Mix Sausage and Cream Cheese: Combine the sausage with the softened cream cheese in a bowl until well blended.
- Cook the Hashbrowns: In the same skillet, sauté the hashbrowns until lightly browned.
- Layer Hashbrowns: Layer the cooked hashbrowns in the bottom of a well-greased 9×13-inch baking dish.
- Add Sausage Mixture: Top the hashbrowns with the sausage and cream cheese mixture.
- Add Shredded Cheese: Sprinkle the shredded cheese over the meat mixture.
- Prepare Egg Mixture: In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Combine and Pour: Pour the egg mixture over the cheese in the casserole dish.
- Bake: Bake for 40-50 minutes, or until the casserole is cooked through and set.
Notes
Let the casserole cool for a few minutes before slicing and serving. This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes