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Sausage, Egg, and Cream Cheese Hashbrown Casserole

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A hearty and comforting breakfast casserole combining sausage, cream cheese, and crispy hashbrowns, perfect for brunches or meal prep.

Ingredients

Scale
  • 1 pound breakfast sausage (pork or turkey)
  • 8 ounces cream cheese (softened)
  • 1 30-32 oz bag frozen shredded hash browns, thawed
  • 2 cups shredded cheddar cheese
  • 8 large eggs
  • 1 cup milk (whole or 2%)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons butter (melted for greasing or drizzling on top)
  • Optional: chopped green onions or parsley for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or spray.
  2. Brown the sausage in a large skillet over medium heat until fully cooked, then drain any excess fat.
  3. Lower the heat and stir in the softened cream cheese until well combined with the sausage. Remove from heat.
  4. Spread the thawed hash browns evenly in the baking dish, drizzle with melted butter, and season with salt and pepper.
  5. Spoon the sausage and cream cheese mixture evenly over the hash browns.
  6. Sprinkle the shredded cheddar cheese on top of the sausage mixture.
  7. Whisk together eggs, milk, garlic powder, onion powder, salt, and pepper until smooth in a medium bowl.
  8. Pour the egg mixture evenly over the layers in the dish and tap lightly to settle.
  9. Bake for 40–45 minutes, or until eggs are set and top is golden brown.
  10. Allow to rest for 5–10 minutes before slicing. Garnish with green onions or parsley if desired.

Notes

For a lighter version, use turkey sausage and adjust cheese types to your preference. Leftovers can be stored in the fridge for 3-4 days.

Nutrition

Find it online: https://www.topchoicerecipes.com/sausage-egg-cream-cheese-hashbrown-casserole-2/