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Sausage, Egg, and Cream Cheese Hashbrown Casserole

A rich and comforting breakfast casserole made with sausage, eggs, cream cheese, and crispy hashbrowns.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 420

Ingredients
  

Casserole Base
  • 1 lb breakfast sausage
  • 30 oz frozen shredded hashbrowns thawed
  • 8 eggs large
  • 8 oz cream cheese softened
  • 1.5 cups shredded cheddar cheese
  • 0.5 cup milk
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder

Equipment

  • Large skillet
  • Mixing bowls
  • Whisk
  • 9x13-inch baking dish

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Cook sausage in a skillet until browned; drain excess grease.
  3. Spread hashbrowns evenly in the baking dish and top with sausage.
  4. Distribute cream cheese cubes evenly over the mixture.
  5. Whisk eggs, milk, and seasonings together and pour over casserole.
  6. Top with shredded cheese, cover with foil, and bake 30 minutes.
  7. Remove foil and bake an additional 15–20 minutes until set.
  8. Rest 10 minutes before slicing and serving.

Notes

Can be assembled ahead of time and baked the next day.