Description
A hearty Sausage, Egg, and Cream Cheese Hashbrown Casserole combining savory breakfast sausage, creamy eggs with cream cheese, and crispy hashbrowns baked to golden perfection. This dish is perfect for a comforting breakfast or brunch that serves six.
Ingredients
Scale
Sausage
- 1 lb breakfast sausage (bulk or casings removed)
Hashbrowns
- 1 (30 oz) bag frozen hashbrowns
Dairy and Eggs
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup milk
- 6 large eggs
- 2 cups shredded cheddar cheese
- 2 tbsp butter (for greasing the baking dish)
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Salt to taste
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter or non-stick spray to prevent sticking.
- Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage until it is browned and crumbled. Drain off any excess grease then set the cooked sausage aside.
- Sauté Hashbrowns: Using the same skillet, sauté the frozen hashbrowns for 5-7 minutes until they become slightly crispy, then remove from heat and set aside.
- Mix Egg Base: In a large bowl, whisk together the eggs, sour cream, milk, garlic powder, onion powder, black pepper, and salt until well blended.
- Add Cream Cheese: Incorporate the softened cream cheese into the egg mixture, whisking continuously until smooth and fully combined to create a creamy texture.
- Assemble Casserole – Hashbrowns: Spread the cooked hashbrowns evenly along the bottom of the prepared baking dish.
- Layer Sausage: Evenly distribute the cooked sausage over the layer of hashbrowns.
- Pour Egg Mixture: Pour the egg and cream cheese mixture evenly over the sausage and hashbrowns layers in the baking dish.
- Add Cheese Topping: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake: Place the casserole uncovered in the preheated oven and bake for 40-45 minutes, until the eggs are fully set and the top is golden brown and bubbly.
- Cool and Serve: Let the casserole cool for a few minutes after baking before slicing and serving to allow it to set nicely.
Notes
- Use bulk or casings removed sausage for easier crumbling and mixing.
- Soften cream cheese beforehand to ensure smooth incorporation.
- Sautéing the hashbrowns before baking helps achieve a crispier texture.
- Adjust seasoning with salt and pepper to taste.
- This casserole can be made ahead and refrigerated before baking.
- Leftovers store well in the refrigerator for up to 3 days.
