Sausage Egg And Cream Cheese Hashbrown Casserole
This Sausage Egg And Cream Cheese Hashbrown Casserole is a comforting, hearty dish combining savory turkey sausage, creamy cheese, and crispy hashbrowns baked to golden perfection.
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
- In a large skillet over medium heat, crumble and cook the turkey sausage until browned and fully cooked through, about 6-8 minutes. Drain excess fat and set aside.
- In a mixing bowl, whisk together eggs, softened cream cheese, milk, garlic powder, onion powder, salt, and pepper until smooth with no lumps.
- Add thawed hashbrowns and cooked turkey sausage to the egg and cream cheese mixture. Stir gently until evenly coated.
- Lightly grease a 9x13 inch baking dish. Pour mixture into the dish and spread evenly. Sprinkle shredded cheddar cheese on top.
- Bake at 350°F (175°C) for 45-50 minutes until top is golden brown and casserole is set. A knife inserted should come out clean.
- Remove from oven and let cool for 5 minutes. Sprinkle chopped green onions over the top if desired. Serve warm.
Equipment
- Large Skillet
- Mixing Bowl
- 9x13-inch Baking Dish
- Spatula or Wooden Spoon
- Measuring cups and spoons
Notes
- Ensure hashbrowns are fully thawed and drained to avoid a watery casserole.
- Cover casserole with foil during the first 30 minutes of baking to keep moisture, then uncover to brown the top.
- For make-ahead, assemble the night before and bake after bringing to room temperature.