Sausage, Egg, and Cream Cheese Hashbrown Casserole
A creamy and cheesy hashbrown casserole featuring sausage and eggs, perfect for breakfast or brunch, and simple enough for any day of the week.
Ingredients
Main ingredients
- 1 pound breakfast sausage Use any preferred type of breakfast sausage.
- 8 large eggs
- 8 oz cream cheese, cubed
- 3 cups frozen shredded hashbrowns, thawed Make sure they are thawed before using.
- 1.5 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste Salt and pepper
- Chopped chives or green onions for garnish Optional garnish.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Cook sausage in a large skillet over medium heat until browned and cooked through. Drain excess fat if needed.
- Add cream cheese to hot sausage and stir until melted and well combined. Remove from heat.
- In a mixing bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
- Spread thawed hashbrowns in an even layer on the bottom of the baking dish.
- Top with sausage and cream cheese mixture.
- Pour egg mixture evenly over the casserole.
- Sprinkle cheddar and mozzarella cheeses on top.
Baking
- Bake uncovered for 40–45 minutes until eggs are set and top is golden brown.
- Remove from oven, let sit for 5–10 minutes, garnish with chives or green onions, and serve.
Notes
This casserole pairs well with fresh fruit salad or toast. For storage, allow to cool completely, cover tightly, and keep in the refrigerator for up to 3-4 days. It can also be frozen before baking; just thaw overnight and bake as instructed. Reheat individual portions in the microwave or oven.