Description
A hearty and comforting breakfast casserole made with sausage, eggs, cream cheese, and hashbrowns, baked in one pan for easy preparation and serving.
Ingredients
Casserole Ingredients
- 24 oz Frozen shredded hashbrowns, thawed (Thawed for even baking.)
- 1 lb Breakfast sausage (Pork, turkey, or chicken all work.)
- 8 large Eggs
- 8 oz Cream cheese (Cubed or torn into chunks.)
- 2 cup Shredded cheese (Cheddar is preferred, but a blend works too.)
- 1 cup Milk or half and half (For a softer, custardy texture.)
- 1 tsp Salt
- 1 tsp Pepper
Optional Ingredients
- 1 cup Diced onion (Add for additional flavor.)
- 1 cup Diced bell pepper (Add for additional flavor.)
- 1 cup Sliced green onion (Add for additional flavor.)
- 1 tsp Garlic powder (Add for more flavor.)
- 1 tsp Hot sauce (Optional for heat.)
Instructions
Preparation
- Preheat your oven to 350 F (175 C) and grease a 9×13 baking dish.
- Brown the sausage in a skillet, breaking it into crumbles. Drain any extra grease. If using onion or peppers, cook them with the sausage.
- In a large bowl, whisk together the eggs, milk (or half and half), salt, and pepper.
Assembly
- Spread the hashbrowns in the greased baking dish.
- Evenly sprinkle the cooked sausage over the hashbrowns.
- Distribute chunks of cream cheese across the casserole.
- Pour the egg mixture over the entire casserole, then top with shredded cheese.
Cooking
- Bake in the preheated oven for 40 to 55 minutes until the center is set and the top is golden brown.
- Allow to rest for about 10 minutes before slicing to help it hold together.
Notes
The casserole works well for meal prep and can be refrigerated overnight before baking. It can also be frozen for longer storage. Serve with fresh fruit or a simple salad for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Cuisine: American