Print

Sausage, Egg, and Cream Cheese Hashbrown Casserole

Print Recipe

A hearty breakfast casserole with savory sausage, creamy eggs, and crispy hashbrowns.

Ingredients

Scale

For the Crust:

  • 1 lb breakfast sausage
  • 6 large eggs
  • 1 cup cream cheese, softened
  • 4 cups frozen hashbrowns, thawed
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
  2. In a skillet, cook sausage over medium heat until browned. Drain excess fat.
  3. In a bowl, whisk together eggs, milk, cream cheese, garlic powder, onion powder, salt, and pepper.
  4. Spread thawed hashbrowns in the baking dish. Top with cooked sausage.
  5. Pour egg mixture over the sausage and hashbrowns. Sprinkle with cheddar cheese.
  6. Bake for 30-35 minutes or until eggs are set and top is golden brown.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/sausage-egg-cream-cheese-casserole-2/