🥓 Sausage, Egg & Cream Cheese Hashbrown Casserole
Ingredients (Serves 6–8)
-
1 (30 oz) bag frozen shredded hashbrowns, thawed
-
1 lb breakfast sausage (pork or turkey), cooked and crumbled
-
4 oz cream cheese, softened
-
1 cup shredded cheddar cheese (plus extra for topping)
-
6 large eggs
-
1 cup milk
-
1 small onion, finely chopped (optional)
-
½ tsp garlic powder
-
½ tsp salt
-
¼ tsp black pepper
-
1 tsp paprika (optional, for color)
Instructions
1. Preheat oven
-
Preheat oven to 350°F (175°C).
-
Grease a 9×13-inch baking dish lightly.
2. Cook the sausage
-
In a skillet, cook the sausage over medium heat until browned.
-
Drain excess fat and set aside.
3. Prepare the egg mixture
-
In a large bowl, beat eggs and milk together.
-
Add salt, pepper, garlic powder, and paprika.
4. Mix cream cheese
-
Cube the cream cheese and fold into the egg mixture.
-
Add shredded cheddar cheese and chopped onion (if using).
5. Assemble the casserole
-
Spread thawed hashbrowns evenly in the prepared baking dish.
-
Sprinkle cooked sausage over the top.
-
Pour the egg-cheese mixture evenly over everything.
-
Top with extra cheddar cheese if desired.
6. Bake
-
Bake uncovered for 45–55 minutes until the eggs are fully set and the top is golden brown.
-
Let cool 5–10 minutes before slicing.
🌟 Tips
-
For a fluffier texture, beat the eggs until frothy before adding milk and cream cheese.
-
You can prep it the night before — assemble in the baking dish, cover, and refrigerate. Bake in the morning (add ~5–10 minutes to baking time).
-
Optional toppings: sliced green onions, chopped parsley, or a drizzle of hot sauce.
If you want, I can also give you a slow cooker version of this casserole, so it’s ready for breakfast without using the oven.
