Description
This Sausage, Egg & Cream Cheese Hashbrown Casserole is a hearty, comforting breakfast perfect for weekend brunches, holiday mornings, or meal prep. With layers of crispy hashbrowns, savory sausage, fluffy eggs, and creamy, cheesy goodness, it’s a complete meal in one dish that’s easy to make and sure to please a crowd.
Ingredients
1 lb breakfast sausage
8 oz cream cheese, softened
8 large eggs
1 cup shredded cheddar cheese
1 (30 oz) bag frozen hashbrowns, thawed
Salt and pepper to taste
Non-stick cooking spray
Instructions
Preheat oven to 375°F (190°C) and spray a 9×13-inch baking dish with non-stick cooking spray.
In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain excess grease, then stir in the softened cream cheese until fully combined. Remove from heat and set aside.
In a large bowl, whisk the eggs with a pinch of salt and pepper until well beaten. Stir in the shredded cheddar cheese.
Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish. Layer the sausage and cream cheese mixture over the hashbrowns, spreading evenly. Pour the egg and cheese mixture over the top.
Bake for 40 to 45 minutes, or until the eggs are set and the top is golden brown.
Let rest for 5 to 10 minutes before slicing and serving.
Notes
You can prepare this casserole the night before and refrigerate it, then bake in the morning for a no-fuss breakfast. For extra flavor, add diced bell peppers or green onions to the sausage mixture. This dish also freezes well, making it ideal for make-ahead breakfasts.