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Sausage, Egg and Cream Cheese Hashbrown Casserole
A hearty, comforting dish perfect for breakfast, brunch, or even a cozy dinner. This casserole combines savory sausage, creamy cheese, fluffy eggs, and crispy hashbrowns into one irresistible bite!
Ingredients:
- 1 lb breakfast sausage
- 1 (30 oz) package frozen hashbrowns
- 8 oz cream cheese, softened
- 6 eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
- Cook the sausage: In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into crumbles as it cooks. Drain any excess grease.
- Mix the sausage and cream cheese: Reduce the heat to low and add the softened cream cheese to the skillet with the sausage. Stir until the cream cheese is fully melted and combined with the sausage. Remove from heat.
- Prepare the hashbrowns: If your hashbrowns are frozen solid, allow them to thaw slightly for easier mixing. Spread the hashbrowns evenly in the prepared baking dish.
- Add the sausage mixture: Spoon the sausage and cream cheese mixture over the hashbrowns and gently spread it out.
- Mix the eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
- Assemble the casserole: Pour the egg mixture evenly over the sausage and hashbrowns. Sprinkle the shredded cheddar cheese evenly across the top.
- Bake: Place the casserole in the preheated oven and bake for 40–45 minutes, or until the eggs are set and the top is golden and bubbly.
- Cool and serve: Allow the casserole to cool for about 5 minutes before slicing and serving.
Tips:
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- You can add chopped green onions, peppers, or even jalapeños for extra flavor.
- Feel free to substitute turkey sausage for a lighter option.
- For a crispier top, broil the casserole for the last 2–3 minutes of baking.
