Sausage and Cream Cheese Casserole
Ingredients:
1 pound (16 oz) breakfast sausage (bulk, not in casings)
1 medium onion, diced
2 cloves garlic, minced
8 oz cream cheese, softened
1 cup shredded cheddar cheese
4 large eggs
1 cup milk
1 teaspoon dried thyme (optional)
1 teaspoon dried parsley (optional)
Salt and black pepper, to taste
2 cups frozen hash browns (optional, for added texture)
1 cup shredded mozzarella cheese (for topping, optional)
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar-sized casserole dish.
Cook the Sausage:
In a large skillet, cook the sausage over medium heat until browned and crumbled, about 5-7 minutes. Remove excess grease if necessary.
Sauté the Onion and Garlic:
Add the diced onion to the skillet with the sausage and cook until softened, about 3-4 minutes.
Add the garlic and cook for an additional minute until fragrant.
Prepare the Cream Cheese Mixture:
In a large bowl, beat the cream cheese until smooth.
Add the eggs and milk, and whisk until well combined.
Stir in the shredded cheddar cheese, dried thyme, dried parsley, salt, and black pepper.
Combine Ingredients:
Add the cooked sausage mixture to the cream cheese mixture and stir to combine. If using hash browns, gently fold them in.
Assemble the Casserole:
Pour the mixture into the prepared baking dish and spread it out evenly.
If desired, sprinkle shredded mozzarella cheese over the top for extra cheesiness.
Bake:
Bake in the preheated oven for 30-35 minutes, or until the casserole is set in the center and the top is golden brown and bubbly.
Cool and Serve:
Allow the casserole to cool for a few minutes before cutting into squares. Serve warm.