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Sausage, Egg, and Cream Cheese Hashbrown Casserole

Sausage, Egg, and Cream Cheese Hashbrown Casserole Bliss

Savor the delicious layers of this Sausage, Egg, and Cream Cheese Hashbrown Casserole for a hearty breakfast.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Breakfast Sausage Substitute with bacon or turkey sausage for lighter options.
  • 8 oz Cream Cheese Use full-fat for best results and soften before mixing.
  • 30 oz Frozen Shredded Hashbrowns Thaw before use or substitute with diced fresh potatoes (squeeze moisture out).
  • 2 cups Shredded Cheddar Cheese Blend with Monterey Jack or pepper jack for a tasty twist.
  • 6 large Eggs Bind the ingredients together for fluffiness and texture.
  • 1 cup Milk or Half-and-Half Half-and-half is richer, while milk is lighter.
  • 1 tsp Garlic Powder Essential for flavor; adjust based on taste preferences.
  • 1 tsp Onion Powder Adds depth; combine with garlic for balanced seasoning.
  • 1 tsp Salt Adjust according to taste.
  • 1 tsp Black Pepper Adjust according to taste.
  • 2 tbsp Butter For greasing the dish and adding richness.
For the Garnish
  • 2 tbsp Green Onions Adds a pop of color and freshness.

Equipment

  • Oven
  • Skillet
  • Mixing bowl
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
  2. In a skillet over medium heat, cook the breakfast sausage until browned, about 7-10 minutes. Drain excess fat and set aside.
  3. Stir softened cream cheese into the cooked sausage until fully incorporated.
  4. Spread thawed shredded hashbrowns evenly in the prepared baking dish and season with salt and pepper.
  5. Evenly distribute the sausage and cream cheese mixture over the hashbrowns.
  6. In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and black pepper.
  7. Pour the egg mixture over the casserole and sprinkle shredded cheddar cheese on top.
  8. Bake uncovered for 40-45 minutes, or until the eggs are set and the cheese is golden.
  9. Allow to cool for 5-10 minutes before serving, garnished with chopped green onions.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 25gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 200mgIron: 1.5mg

Notes

This dish can be made ahead of time and is freezer-friendly for busy days.

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