Sausage Egg And Cream Cheese Hashbrown Casserole
This Sausage Egg And Cream Cheese Hashbrown Casserole is a hearty, comforting breakfast that’s easy to make and full of savory flavor and creamy texture.
Servings: 6 servings
Ingredients
- 1 pound turkey sausage crumbled
- 4 large eggs
- 1 cup cream cheese softened
- 30 ounces frozen hash browns 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
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Thaw the hashbrowns according to package instructions and drain excess moisture with paper towels.
- In a large skillet over medium heat, crumble and cook the turkey sausage until browned and fully cooked, about 5-7 minutes. Drain excess fat using a paper towel-lined plate.
- In a mixing bowl, whisk together the eggs, softened cream cheese, and milk until smooth and creamy. Stir in garlic powder, onion powder, salt, and pepper.
- Gently fold the thawed hashbrowns, cooked sausage, and shredded cheddar cheese into the egg and cream cheese mixture. Mix just until combined, being careful not to break up the hashbrowns.
- Pour the mixture evenly into the prepared baking dish. Sprinkle chopped green onions on top if using. Bake uncovered for 45-55 minutes, until set and golden brown on top.
- Allow to cool for about 10 minutes before slicing and serving. Enjoy warm with your favorite breakfast sides.
Equipment
- Large Skillet
- Mixing Bowls
- 9x13-inch Baking Dish
- Whisk or fork
- Spatula
- Measuring cups and spoons
Notes
- Thoroughly drain thawed hashbrowns to prevent a watery casserole.
- Cover casserole with foil halfway through baking if the top browns too quickly.
- Leftovers store well refrigerated for up to 4 days and freeze for up to 3 months.