Sausage, Egg, and Cream Cheese Hashbrown Casserole
350kcal
Ingredients
Main ingredients
- 1 lb breakfast sausage (pork or turkey) hearty protein that adds savory depth
- 8 oz cream cheese, softened creates creamy richness and binds the sausage to the potatoes
- 1 30–32 oz bag frozen shredded hash browns, thawed convenient base that crisps nicely and stretches the meal
- 2 cups shredded cheddar cheese melty, sharp flavor that brings cheesy comfort
- 8 large eggs provide structure and a custardy texture when baked
- 1 cup milk (whole or 2%) enriches the egg mixture for a tender bake
Seasonings
- ½ teaspoon garlic powder boosts savory flavor without fresh prep
- ½ teaspoon onion powder adds mild aromatic depth
- ½ teaspoon salt enhances all the flavors
- ¼ teaspoon black pepper balances richness with a light kick
Other ingredients
- 2 tablespoons butter, melted helps form a golden crust and prevents sticking
Optional garnish
- to taste chopped green onions or parsley brightens the dish and adds color
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with the melted butter or nonstick spray.
- In a large skillet over medium heat, brown the sausage until fully cooked, breaking it into small pieces as it cooks. Drain any excess fat and transfer the sausage to a bowl.
- Reduce heat to low and stir in the softened cream cheese until melted and fully combined with the sausage. Remove the skillet from heat and set aside.
- Spread the thawed hash browns evenly in the prepared baking dish. Drizzle with any remaining melted butter and sprinkle lightly with a pinch of salt and pepper.
Layering
- Spoon the sausage-and-cream-cheese mixture evenly over the hash browns, spreading it gently with a spatula.
- Sprinkle the shredded cheddar cheese evenly over the top of the sausage layer.
Mixing and Baking
- In a medium bowl, whisk together the 8 large eggs, 1 cup milk, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.
- Slowly pour the egg mixture evenly over all the layers in the dish. Gently tap the dish on the counter to help the liquid settle between layers.
- Place the casserole in the preheated oven and bake for 40–45 minutes, or until the eggs are set (a knife inserted near the center should come out clean) and the top is golden brown.
Serving
- Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped green onions or parsley if desired, then serve warm.
Nutrition
Serving1gCalories350kcalCarbohydrates20gProtein15gFat25gSaturated Fat10gSodium400mgFiber2gSugar1g
Notes
Thaw and drain hash browns well to prevent sogginess. Soften cream cheese in advance for better mixing. Avoid overbaking to keep the custard moist. Assemble the casserole the night before if desired.