Sausage, Egg, and Cream Cheese Hashbrown Casserole
A delightful blend of savory flavors and comforting textures, this casserole combines hearty sausage, creamy cheese, and crispy hashbrowns for a satisfying breakfast or brunch dish.
Servings: 8 servings
Calories: 320kcal
Ingredients
Main Ingredients
- 1 pound breakfast sausage, browned and crumbled Ensure well-browned for best flavor.
- 6 large eggs, whisked
- 8 ounces cream cheese, softened Let it soften at room temperature for easy mixing.
- 3 cups frozen hashbrowns
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup milk
- a pinch salt
- a dash freshly ground black pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a skillet over medium heat, cook the breakfast sausage until fully browned and crumbly, about 7-10 minutes. Drain any excess grease and set aside.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Add the softened cream cheese to the egg mixture, whisking again until completely blended.
- Fold in the cooked sausage and frozen hashbrowns, ensuring everything is well combined.
- Pour the mixture into the prepared baking dish, spreading it evenly across the base.
- Sprinkle the shredded sharp cheddar cheese over the top of the casserole.
- Bake in the oven for 35-40 minutes or until the edges are golden brown and the center is set.
- Allow the casserole to rest for 5 minutes before slicing. Serve warm and enjoy!
Notes
This casserole can be stored in the refrigerator for up to four days. It can also be frozen for up to three months.