Sausage Egg and Cream Cheese Hashbrown Casserole

Sausage, Egg, and Cream Cheese Hashbrown Casserole

Ingredients:

1 lb breakfast sausage (pork or turkey)

1 (30 oz) package frozen hashbrowns (shredded or diced, thawed)

8 oz cream cheese, softened

6 large eggs

1/2 cup milk

1 cup shredded cheddar cheese

Salt and pepper, to taste

Optional: green onions, hot sauce, or extra cheese for topping

Instructions:

1. Preheat Oven:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray or butter.

2. Cook the Sausage:

In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain excess grease.

3. Add Cream Cheese:

While the sausage is still warm, stir in the softened cream cheese until fully combined and creamy. Set aside.

4. Mix Eggs:

In a large bowl, whisk together the eggs, milk, salt, and pepper.

5. Assemble Casserole:

In the greased baking dish, spread out the thawed hashbrowns evenly.

Spoon the sausage and cream cheese mixture over the hashbrowns and spread it out.

Pour the egg mixture evenly over everything.

Sprinkle the shredded cheddar cheese on top.

6. Bake:

Bake uncovered for 40–45 minutes, or until the eggs are set and the top is golden and bubbly.

7. Cool and Serve:

Let the casserole rest for about 5–10 minutes before slicing and serving. Garnish with chopped green onions or hot sauce if desired.