Sausage Egg And Cream Cheese Hashbrown Casserole
This Sausage Egg And Cream Cheese Hashbrown Casserole is a warm, hearty breakfast treat loaded with savory turkey sausage, creamy cheese, and crispy hashbrowns.
Servings: 6 servings
Ingredients
- 1 pound crumbled turkey sausage fully cooked
- 4 large eggs
- 1 cup cream cheese softened
- 30 ounces frozen hashbrowns thawed and drained
- 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 green onions chopped, optional for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish to prevent sticking.
- In a large skillet over medium heat, cook 1 pound of turkey sausage, breaking it apart with a spatula as it cooks. Cook until no longer pink and browned, about 6-8 minutes. Drain excess fat if needed and set aside to cool slightly.
- In a large mixing bowl, beat together 4 large eggs and 1 cup of softened cream cheese until smooth and creamy.
- Add cooked turkey sausage, 30 ounces thawed and drained hashbrowns, 1 cup shredded cheddar cheese, 1/2 cup milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste. Stir until well combined.
- Pour the mixture into the prepared baking dish and spread evenly with a spatula. Sprinkle with 2 tablespoons chopped green onions if desired.
- Bake uncovered for 45-50 minutes, until the top is golden brown and the casserole is set. A toothpick inserted in the center should come out mostly clean.
- Remove from oven and let rest for 5-10 minutes before slicing and serving warm.
Equipment
- Large Mixing Bowl
- Measuring cups and spoons
- Skillet
- 9x13-inch Baking Dish
- Spatula or Wooden Spoon
- Oven mitts
- Knife and cutting board
Notes
- Make sure hashbrowns are fully thawed and drained to avoid sogginess.
- Softened cream cheese blends better and creates a creamy texture.
- For extra crispy edges, broil casserole 2-3 minutes at the end, watching carefully.
- Assemble the night before and refrigerate for a make-ahead breakfast; add 10-15 minutes to baking time.
- Store leftovers in an airtight container in the fridge up to 4 days or freeze for up to 2 months.