Sausage Egg And Cream Cheese Hashbrown Casserole
This Sausage Egg And Cream Cheese Hashbrown Casserole is a hearty, comforting breakfast loaded with savory sausage, creamy cheese, and crispy hashbrowns.
Servings: 6 servings
Ingredients
- 1 pound turkey sausage crumbled
- 4 large eggs
- 1 cup cream cheese softened
- 30 ounces frozen hashbrowns thawed
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 2 tablespoons chopped green onions optional
Instructions
- Heat your skillet over medium heat. Add the crumbled turkey sausage and cook until browned and cooked through, about 6-8 minutes. Use a spatula to break the sausage into smaller pieces as it cooks. Once done, drain any excess grease and set aside.
- In a large mixing bowl, beat the eggs until smooth. Add the softened cream cheese and whisk until fully combined and creamy. This mixture creates a rich, custardy texture in your casserole.
- To the egg and cream cheese mixture, stir in the thawed hashbrowns, cooked sausage, shredded cheddar cheese, milk, garlic powder, onion powder, salt, and pepper. Fold everything together gently until evenly mixed.
- Pour the entire mixture into your greased casserole dish. Spread it out evenly and sprinkle the chopped green onions on top if using. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the casserole is set and the top is golden brown.
- Let the casserole cool for about 5 minutes before slicing. Serve warm for the best flavor and texture. This dish pairs beautifully with fresh fruit or a simple green salad for a balanced meal.
Equipment
- Casserole dish (9x13 inch or similar)
- Mixing Bowl
- Nonstick skillet
- Spatula or Wooden Spoon
- Measuring cups and spoons
Notes
- Always thaw and drain frozen hashbrowns to avoid a watery casserole.
- Do not overcook; remove when the center is set but still slightly jiggly to keep moistness.
- Feel free to customize with different cheeses, meats, or vegetables for variety.