Description
This hearty Sausage, Egg, and Cream Cheese Hashbrown Casserole is the ultimate comfort food. Perfect for breakfast, brunch, or dinner, it’s packed with crispy hashbrowns, savory sausage, creamy cheese, and fluffy eggs. A crowd-pleaser that’s simple, satisfying, and easy to make ahead!
Ingredients
- 8 large eggs
- 2 cups milk
- 2 pounds breakfast sausage, ground
- 32 ounces frozen shredded hashbrown potatoes
- 16 ounces cream cheese, softened
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 cups shredded cheese
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, cook the breakfast sausage over medium-high heat until browned; drain the grease.
- Combine the cooked sausage with softened cream cheese in a mixing bowl; stir until smooth.
- In the same skillet, sauté frozen hashbrowns until lightly browned.
- Grease a 9×13-inch baking dish, then layer the hashbrowns evenly at the bottom.
- Spread the sausage and cream cheese mixture over the hashbrowns.
- Sprinkle shredded cheese on top of the sausage layer.
- In a bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
- Pour the egg mixture evenly over the casserole layers.
- Bake for 40-50 minutes, or until set in the center and lightly golden.
Notes
- Add veggies like bell peppers or spinach for extra nutrition.
- For a spicier version, use hot sausage or add jalapeños.
- Substitute hashbrowns with zucchini or cauliflower rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Breakfast, Brunch, Casserole
- Method: Baking
- Cuisine: American
