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Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe

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  • Author: admin
  • Prep Time: 0h 25m
  • Cook Time: 1h 0m
  • Total Time: 1h 25m
  • Yield: 8 servings
  • Category: Breakfast Casserole
  • Method: Baking
  • Cuisine: American

Description

This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a hearty and comforting breakfast dish that combines savory breakfast sausage, creamy eggs mixed with cream cheese, and crispy hashbrowns baked together to golden perfection. Perfect for feeding a crowd or meal prepping for busy mornings, this casserole is flavorful, easy to make, and sure to be a family favorite.

Ingredients

Scale

Meat

  • 1 pound of breakfast sausage (your choice of spicy or mild)

Base

  • 1 (30-ounce) bag of frozen hashbrowns

Dairy

  • 8 ounces of cream cheese, softened
  • 1 cup of shredded cheddar cheese
  • 1 cup of milk
  • 8 large eggs

Seasonings

  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • Salt and pepper to taste

Garnish

  • 1/4 cup of green onions, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
  2. Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage until browned and thoroughly cooked, breaking it into small pieces. Drain any excess grease and set the sausage aside.
  3. Mix Cream Cheese and Milk: In a large bowl, combine the softened cream cheese and milk. Whisk until the mixture is smooth and free of lumps, creating a creamy base for the casserole.
  4. Add Eggs and Seasoning: To the cream cheese mixture, add the eggs, garlic powder, onion powder, salt, and pepper. Whisk until fully combined and the mixture becomes light and airy.
  5. Layer Hashbrowns: Grease a 9×13 inch baking dish and spread the frozen hashbrowns evenly across the bottom to form the base of the casserole.
  6. Add Sausage: Distribute the cooked sausage evenly over the layer of hashbrowns.
  7. Pour Egg Mixture: Pour the egg and cream cheese mixture evenly over the sausage and hashbrowns, ensuring full coverage for uniform baking.
  8. Add Cheese Topping: Sprinkle the shredded cheddar cheese on top of the casserole to provide a melty, flavorful crust.
  9. Bake: Place the casserole in the preheated oven and bake for 45-55 minutes or until the eggs are set and the top is golden brown, indicating it’s fully cooked.
  10. Cool: Remove the casserole from the oven and allow it to cool for about 10 minutes, which helps it set for easier slicing.
  11. Garnish and Serve: Sprinkle chopped green onions on top for a fresh, mild onion flavor before serving warm.

Notes

  • You can use either spicy or mild breakfast sausage depending on your flavor preference.
  • If you prefer a cheesier casserole, increase the shredded cheddar cheese to 1 ½ cups.
  • Make sure the cream cheese is softened for easy mixing with milk and eggs.
  • This casserole can be prepared the night before and baked in the morning for a convenient breakfast.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.

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Find it online: https://deliciousfamilykitchen.com/sausage-egg-and-cream-cheese-hashbrown-casserole-recipe/