Sausage, Egg and Cream Cheese Hashbrown Casserole

Sausage, Egg & Cream Cheese Hashbrown Casserole

Ingredients:

• 1 lb (450 g) breakfast sausage (pork, turkey, or your choice)

• 8 oz (225 g) cream cheese, softened

• 8 large eggs

• 1/2 cup milk (whole or 2%)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt & pepper, to taste

• 3 cups frozen shredded hashbrowns (thawed)

• 1 1/2 cups shredded cheddar cheese (or your favorite blend)

• Optional: chopped green onions or parsley for garnish

🔪 Instructions:

1. Preheat oven:
   Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Cook sausage:
   In a skillet over medium heat, cook sausage until browned and fully cooked. Drain excess fat.

3. Add cream cheese:
   Lower the heat, then stir cream cheese into the hot sausage until melted and combined. Remove from heat.

4. Mix eggs:
   In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.

5. Assemble casserole:

   • Spread thawed hashbrowns in an even layer in the baking dish.

   • Spoon sausage & cream cheese mixture over the hashbrowns.

   • Pour egg mixture evenly on top.

   • Sprinkle with shredded cheddar cheese.

6. Bake:
   Bake uncovered for 35–40 minutes, or until the eggs are set and the top is golden.

7. Cool & serve:
   Let cool for 5–10 minutes before slicing. Garnish with green onions or parsley if desired.

🍽️ Tips & Variations:

• Spicy: Add chopped jalapeños or use hot sausage.

• Veggie boost: Mix in sautéed spinach, mushrooms, or bell peppers.

• Make ahead: Assemble the night before, refrigerate, and bake in the morning.

• Freeze-friendly: Great for freezing after baking — reheat in oven or microwave.