Sausage, Egg, and Cream Cheese Hashbrown Casserole delights!
A delicious and hearty casserole made with sausage, eggs, cream cheese, and hashbrowns, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 1 pound sausage
- 6 large eggs
- 8 ounces cream cheese
- 1 bag (30 ounces) frozen hashbrowns
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, cook the sausage over medium heat until browned.
- In a large bowl, mix together the cooked sausage, hashbrowns, cream cheese, milk, and half of the cheddar cheese.
- Spread the mixture into a greased 9×13 inch baking dish.
- In a separate bowl, whisk the eggs and season with salt and pepper.
- Pour the egg mixture over the hashbrown mixture in the baking dish.
- Top with the remaining cheddar cheese.
- Bake for 45-50 minutes or until the eggs are set and the top is golden brown.
Notes
- For a spicier version, use spicy sausage.
- This casserole can be prepared ahead of time and refrigerated before baking.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg