Sausage Egg and Cream Cheese Hashbrown Casserole
A hearty casserole combining breakfast sausage, creamy cheese, and crispy hashbrowns, perfect for brunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 1 pound sausage
- 6 large eggs
- 8 ounces cream cheese
- 1 package (30 ounces) frozen hashbrowns
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, cook the sausage over medium heat for 5-7 minutes, until browned and cooked through.
- In a large bowl, combine the cooked sausage, hashbrowns, cream cheese, milk, and half of the shredded cheddar cheese. Stir until well mixed.
- Spread this hearty mixture evenly into a greased 9×13 inch baking dish.
- In another bowl, whisk the eggs until fully combined, then pour over the hashbrown mixture.
- Add the remaining cheddar cheese on top for that extra cheesy goodness.
- Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown.
Notes
Feel free to swap the sausage with turkey or vegetarian options for a lighter version. Pair with a salad or fruit for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 300mg