Creamy Sausage and Egg Hashbrown Casserole
Ingredients:
For the Casserole:
1 lb (450 g) breakfast sausage
1 (8 oz) package cream cheese, softened
6 large eggs
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 (30 oz) package frozen shredded hashbrowns, thawed
2 cups shredded cheddar cheese
2 tablespoons chopped fresh parsley (optional, for garnish)
Directions:
Cook the Sausage:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Drain any excess grease.
Prepare the Cream Cheese Mixture:
In a large bowl, combine the softened cream cheese with the cooked sausage, mixing until well blended.
Assemble the Casserole:
In another bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
Spread the thawed hashbrowns evenly in the greased baking dish.
Spoon the sausage and cream cheese mixture over the hashbrowns, spreading it out evenly.
Pour the egg mixture over the top of the casserole.
Sprinkle the shredded cheddar cheese over the entire dish.
Bake:
Bake for 40-45 minutes, or until the eggs are set and the top is golden brown.
Serve:
Garnish with chopped parsley, if desired, and serve hot.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 450 kcal | Servings: 8 servings
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