🍳 Sausage, Egg & Cream Cheese Hashbrown Casserole
Ingredients:
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1 lb (450g) breakfast sausage (pork or turkey)
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8 oz (225g) cream cheese, softened
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6 large eggs
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1 cup milk (whole or 2%)
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder (optional)
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½ tsp onion powder
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3 cups frozen shredded hash browns (thawed)
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1½ cups shredded cheddar cheese (or blend of cheeses)
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Optional: chopped green onions, bell peppers, or jalapeños
🔥 Instructions:
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Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
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Brown the sausage in a skillet over medium heat. Drain excess grease.
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Add cream cheese to the hot sausage and stir until melted and well combined. Remove from heat.
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In a large bowl, whisk together eggs, milk, salt, pepper, and seasonings.
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Assemble the casserole:
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Spread the hash browns evenly in the bottom of the dish.
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Spoon the sausage-cream cheese mixture over the potatoes.
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Pour the egg mixture evenly on top.
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Sprinkle with shredded cheese.
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Bake for 35–45 minutes, or until the center is set and the top is golden and bubbling.
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Cool slightly, slice, and serve!
🧊 Storage:
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Fridge: Keeps 3–4 days — great for breakfast meal prep.
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Freezer: Wrap tightly and freeze up to 2 months. Reheat covered at 350°F.
🔄 Variations:
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Swap sausage for bacon or veggie crumbles.
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Use cubed hashbrowns or tater tots instead of shredded.
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Add sautéed spinach, mushrooms, or onions for extra veg.
Let me know if you’d like a low-carb version (without hashbrowns), a spicier twist, or a make-ahead overnight prep!