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Sausage, Egg, and Cream Cheese Hashbrown Casserole

A comforting casserole filled with savory sausage, creamy cheese, and fluffy eggs, perfect for brunch or family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb breakfast sausage Use spicy or mild, depending on your preference.
  • 30 oz hashbrowns Frozen works well for convenience, but homemade is always delicious.
  • 8 oz cream cheese Take it out of the fridge beforehand to soften.
  • 6 large eggs Fresh eggs provide the best flavor and texture.
  • 2 cups shredded cheddar cheese For that gooey, melty charm.
  • 1 cup milk Adds creaminess to the casserole.
  • Salt and pepper to taste Enhances the flavors.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet over medium heat, cook the breakfast sausage until browned and crumbly. Drain excess fat if needed.
  3. In a large mixing bowl, combine the softened cream cheese, eggs, milk, salt, and pepper until well blended.
  4. In a greased 9x13 inch baking dish, spread the hashbrowns evenly.
  5. Add the cooked sausage on top, then pour the egg mixture over the entire dish.
  6. Sprinkle the shredded cheddar cheese evenly across the top.
  7. Place the dish in the preheated oven and bake for 45 minutes, or until the casserole is set and golden brown on top.
  8. Allow it to cool for a few minutes before slicing and serving.

Notes

If there are leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in the microwave or warm them up in the oven. The casserole also freezes well; thaw in the fridge before reheating.