Sausage Egg And Cream Cheese Hashbrown Casserole
This Sausage Egg And Cream Cheese Hashbrown Casserole is a hearty, creamy breakfast treat packed with savory turkey sausage and melted cheddar cheese.
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 and Prepare
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish to prevent sticking.
Cook the Turkey Sausage
- In a large skillet over medium heat, crumble and cook the turkey sausage until it’s browned and cooked through, about 5-7 minutes. Drain any excess grease and set aside.
Mix the Creamy Egg Mixture
- In a large mixing bowl, whisk together eggs, softened cream cheese, milk, garlic powder, onion powder, salt, and pepper until smooth and creamy. Small lumps in the cream cheese are okay.
Combine the Ingredients
- Add thawed hash browns, cooked sausage, and half of the shredded cheddar cheese to the egg mixture. Gently fold together until evenly combined.
Assemble the Casserole
- Pour mixture into prepared baking dish and spread evenly. Sprinkle remaining cheddar cheese on top.
Bake
- Bake in preheated oven for 45-55 minutes, or until set in the center and cheese is melted and golden brown.
Garnish and Serve
- Remove from oven and let cool for a few minutes. Sprinkle chopped green onions on top if desired. Serve warm and enjoy!
Equipment
- Large Skillet
- 9x13-inch Baking Dish
- Large Mixing Bowl
Notes
- Ensure hashbrowns are fully thawed to avoid a watery casserole.
- Softened cream cheese mixes better, but small lumps will melt during baking.
- Make ahead by assembling the night before and baking fresh in the morning.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Customize by adding seasonal vegetables or using different sausage types.