Sausage, Egg, and Cream Cheese Hashbrown Casserole
This hearty and satisfying breakfast casserole is a great way to start your day or enjoy a comforting brunch.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Breakfast Sausage | 1 pound |
| Cream Cheese (softened) | 8 ounces |
| Hashbrowns (frozen, thawed) | 1 bag (30 ounces) |
| Eggs | 8 large |
| Milk | 1 cup |
| Garlic Powder | 1 teaspoon |
| Onion Powder | 1 teaspoon |
| Black Pepper | 1/2 teaspoon |
| Salt | 1/2 teaspoon (or to taste) |
| Cheddar Cheese (shredded) | 1 1/2 cups |
| Chopped Parsley | For garnish (optional) |
Optional Add-ins:
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| Ingredient | Quantity |
|---|---|
| Bell Peppers (diced) | 1/2 cup |
| Mushrooms (sliced) | 1/2 cup |
| Bacon (cooked, crumbled) | 1/2 cup |
| Crushed Red Pepper Flakes | 1/4 teaspoon |
Instructions:
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Cook sausage: Cook sausage in a skillet until browned. Drain excess fat. Stir in softened cream cheese.
- Layer casserole: Spread hashbrowns in prepared baking dish. Top with sausage and cream cheese mixture.
- Make egg mixture: Whisk eggs, milk, garlic powder, onion powder, salt, and pepper. Stir in 1 cup of cheddar cheese.
- Pour egg mixture: Pour egg mixture over sausage and hashbrown layers.
- Top with cheese: Sprinkle with remaining cheddar cheese.
- Bake: Bake for 45-50 minutes, or until eggs are set and top is golden brown.
- Serve: Garnish with chopped parsley and serve hot.
Enjoy!
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