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Sausage, Egg & Cream Cheese Hashbrown Casserole

A creamy and satisfying breakfast casserole featuring hashbrowns, sausage, eggs, and cream cheese, perfect for feeding a crowd or meal prepping.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 30 oz 1 bag frozen hashbrowns, thawed
  • 1 lb breakfast sausage, cooked and crumbled
  • 6 large eggs
  • 8 oz cream cheese, softened
  • 1 cup shredded cheese (cheddar works well)
  • 1 cup milk
Seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet over medium heat, cook the breakfast sausage until it’s browned. Drain and crumble it into bite-sized pieces.
  3. In a large mixing bowl, combine the thawed hashbrowns and cream cheese until well-mixed.
  4. Spread the hashbrown mixture evenly in a greased 9x13 inch baking dish.
  5. Sprinkle the cooked sausage evenly over the layer of hashbrowns.
  6. In another bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture over the sausage layer in the baking dish.
  7. Finish by sprinkling shredded cheese on top.
Baking
  1. Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the top is golden brown.
  2. Allow to cool for a few minutes before slicing into squares. Serve warm.

Notes

For a well-rounded breakfast, pair with fresh fruit or a side of crispy breakfast potatoes. Consider preparing the casserole the night before and baking in the morning to save time.