Sausage Egg and Cream Cheese Hashbrown Casserole
A hearty and comforting casserole layered with sausage, eggs, cream cheese, and crispy hashbrowns, topped with cheddar cheese.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
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).
- Cook the sausage in a skillet over medium heat until browned and fully cooked, about 5-7 minutes.
- In a large bowl, combine the cooked sausage, hashbrowns, cream cheese, milk, and half of the shredded cheddar cheese. Mix well until fully combined.
- Spread the mixture evenly into a greased 9×13-inch baking dish.
- Beat the eggs in another bowl until fully whisked. Pour this egg mixture over the hashbrown mixture in the baking dish.
- Sprinkle the remaining cheddar cheese on top.
- Bake in the preheated oven for 45-50 minutes or until the eggs are set and the top is golden brown.
Notes
Serve hot, optionally garnished with chopped green onions or fresh herbs. Pairs well with a light salad or fresh fruit.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg