Sausage Egg Cream Cheese Hashbrowns (Print Version)
# Ingredients:
→ Casserole Base
01 -
1 pound breakfast sausage
02 -
30 ounces frozen hashbrowns
03 -
8 ounces cream cheese, softened
04 -
6 large eggs
05 -
1/2 cup milk
06 -
1 cup shredded cheddar cheese, divided
07 -
Salt, to taste
08 -
Black pepper, to taste
# Instructions:
01 -
Set oven to 350°F (175°C) to achieve even baking results.
02 -
In a skillet over medium heat, break apart and brown the breakfast sausage until fully cooked.
03 -
Evenly arrange the frozen hashbrowns in a greased 9x13-inch baking dish.
04 -
In a mixing bowl, whisk softened cream cheese, eggs, milk, salt, and black pepper together until smooth and creamy.
05 -
Fold the cooked sausage and half of the shredded cheddar cheese into the cream cheese mixture.
06 -
Pour the sausage and cream cheese mixture over the hashbrowns, spreading to cover evenly. Sprinkle the remaining cheddar cheese on top.
07 -
Transfer the baking dish to the preheated oven and bake for 35 to 40 minutes, or until fully set and the cheese topping is golden and bubbling.
08 -
Allow to cool briefly before slicing. Serve warm.
# Notes:
01 -
For added flavor, incorporate diced bell peppers or onions with the sausage while cooking. Substitute turkey sausage for a lighter option.