š„ **Sausage, egg, and cream cheese hashbrown casserole
Sausage, egg, and cream cheese hashbrown casserole is a hearty breakfast or brunch dish: crispy hashbrowns baked with savory sausage, fluffy eggs, creamy cheese, and a rich cream cheese layer. Itās perfect for family gatherings or meal prep.
Ingredients (8ā10 servings)
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage (pork or turkey)
- 6 large eggs
- 8 oz cream cheese, softened
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup milk
- 1 small onion, diced
- Salt and pepper to taste
- Optional: chopped green onions or bell peppers for garnish
š©āš³ Instructions
- Preheat oven
- 350Ā°F (175Ā°C). Grease a 9Ć13-inch baking dish.
- Cook sausage
- In a skillet over medium heat, cook sausage until browned. Drain excess fat. Add diced onions and cook until softened.
- Prepare cream cheese layer
- In a bowl, beat softened cream cheese with milk until smooth.
- Assemble casserole
- Spread half of hashbrowns in the baking dish.
- Layer half of the sausage mixture over hashbrowns.
- Dollop and spread half of the cream cheese mixture over sausage.
- Sprinkle half of shredded cheddar cheese.
- Repeat layers with remaining hashbrowns, sausage, cream cheese, and cheese.
- Bake
- Cover with foil and bake 35ā40 minutes. Remove foil and bake an additional 10ā15 minutes until top is golden and bubbly.
- Serve
- Garnish with green onions or bell peppers if desired. Serve hot.
š“ Tips & Variations
- Extra creamy: Add sour cream to the cream cheese mixture.
- Veggie boost: Mix in diced bell peppers, mushrooms, or spinach.
- Make-ahead: Assemble the casserole the night before, refrigerate, then bake in the morning.
- Cheese options: Swap cheddar for pepper jack or a Mexican blend for a flavor twist.
I can also create a ārestaurant-style, ultra-creamy sausage, egg, and cream cheese hashbrown casseroleā recipe thatās extra cheesy, rich, and perfectly layeredālike a diner breakfast youād crave on a weekend morning.
Do you want me to do that?
