Sausage Egg And Cream Cheese Hashbrown Casserole
This Sausage Egg And Cream Cheese Hashbrown Casserole is a hearty, cheesy breakfast dish that’s easy to make and perfect for any occasion!
Servings: 6 servings
Ingredients
- 1 pound turkey sausage crumbled
- 4 large eggs
- 1 cup cream cheese softened
- 30 ounces frozen hash browns thawed
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 2 tablespoons chopped green onions optional
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, cook the turkey sausage until browned and crumbled, about 5-7 minutes. Drain excess fat and set aside.
- In a large mixing bowl, whisk together softened cream cheese and eggs until smooth. Add milk, garlic powder, onion powder, salt, and pepper; whisk to combine.
- Add thawed hash browns, cooked sausage, and shredded cheddar cheese to the egg mixture. Gently fold until evenly combined.
- Pour mixture into the prepared baking dish, spreading evenly. Sprinkle chopped green onions on top if desired.
- Bake in the preheated oven for 45-50 minutes, or until set in the center and golden brown on top. Check doneness by inserting a knife or toothpick; it should come out clean.
- Let the casserole cool for a few minutes before slicing. Serve warm and enjoy!
Equipment
- Large Skillet
- 9x13 inch Baking Dish
- Mixing Bowl
- Oven
Notes
- Thaw and drain hash browns thoroughly to avoid a soggy casserole.
- Use softened cream cheese for smooth mixing and creamy texture.
- Swap turkey sausage for chicken sausage or plant-based alternatives for variation.
- Broil for the last 2-3 minutes for a crispier top, watching carefully to prevent burning.
- Prepare the casserole the night before and refrigerate for easy baking the next morning.