Sausage Egg And Cream Cheese Hashbrown Casserole
This Sausage Egg And Cream Cheese Hashbrown Casserole is a hearty, creamy, and crispy breakfast delight that's perfect for family meals or brunch gatherings.
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 fully browned and cooked through, about 6-8 minutes. Stir occasionally to break up any large chunks. Drain any excess fat and set aside.
- In a large mixing bowl, whisk together the eggs, softened cream cheese, and milk until smooth and creamy. Add garlic powder, onion powder, salt, and pepper, and mix well.
- Add the thawed hash browns, cooked turkey sausage, and shredded cheddar cheese into the egg mixture. Gently fold everything together until evenly distributed.
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Pour the casserole mixture into the dish and spread evenly.
- Bake uncovered for 45-55 minutes until the top is golden brown and the casserole is set in the center. Check doneness with a knife or toothpick; it should come out clean.
- Let the casserole cool for about 5 minutes. Sprinkle chopped green onions on top if using. Slice and serve warm.
Equipment
- Large Skillet
- Large Mixing Bowl
- 9x13-inch Baking Dish
- Whisk
Notes
- Thaw hashbrowns fully to avoid excess moisture and sogginess.
- Ensure cream cheese is softened for a smooth mixture without lumps.
- Do not overbake to keep the casserole moist and creamy.
- Use lean turkey sausage to keep the dish lighter and less greasy.
- Customize with seasonal vegetables or dietary substitutions for variety.