Sausage, Egg, and Cream Cheese Hashbrown Casserole
A hearty and comforting casserole featuring layers of breakfast favorites, perfect for brunch or family breakfasts.
Servings: 8 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 pound breakfast sausage (browned and crumbled) The star of the dish, brings savory flavor.
- 6 large eggs (whisked) Provide binding and richness.
- 8 ounces cream cheese (softened) Adds creamy texture and slight tang.
- 3 cups frozen hashbrowns Creates the perfect base for the casserole.
- 1 cup sharp cheddar cheese (shredded) Adds melty goodness.
- 1/2 cup milk Makes the egg mixture light and fluffy.
- pinch salt Essential for enhancing flavor.
- dash black pepper Adds necessary spice.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, brown the sausage until fully cooked and crumbly, about 7-10 minutes. Drain the excess grease.
- In a large mixing bowl, beat the eggs with milk, salt, and pepper until smooth.
- Add the softened cream cheese to the egg mixture and whisk until fully blended.
- Stir in the cooked sausage and frozen hashbrowns, mixing well.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the shredded cheddar over the top.
Baking
- Bake for 35-40 minutes, until the edges are golden brown and the center is firm.
- Let it rest for 5 minutes before slicing.
Notes
For extra flavor, add chopped green onions or fresh herbs before serving. Try incorporating diced bell peppers or mushrooms into the sausage mixture for a twist.