Introduction
Imagine waking up on a lazy weekend morning, the aroma of savory sausage sizzling in the pan, mingling with the rich, creamy scent of melted cheese. If you’ve ever craved a breakfast that feels like a hug on a plate, then this Sausage, Egg and Cream Cheese Hashbrown Casserole is your answer. It’s the ultimate comfort food, combining crispy hashbrowns, hearty sausage, fluffy eggs, and a creamy filling that binds everything together. This dish is not just a meal; it’s an experience that brings family and friends together around the breakfast table.
Ingredients
| Ingredient | Amount |
|---|---|
| Frozen hashbrowns | 30 oz |
| Sausage (bulk, breakfast) | 1 lb |
| Eggs | 6 large |
| Cream cheese | 8 oz |
| Shredded cheddar cheese | 2 cups |
| Milk | 1 cup |
| Salt | 1 tsp |
| Pepper | 1/2 tsp |
| Garlic powder | 1 tsp |
Note: You can use turkey sausage for a lighter version, or substitute the cream cheese with a dairy-free alternative for a gluten-free option. Look for frozen hashbrowns in the freezer aisle of your local grocery store. You can learn more about this topic.
Steps / Instructions
| Step | Instructions |
|---|---|
| 1 | Preheat your oven to 350°F (175°C). |
| 2 | In a large skillet, cook the sausage over medium heat, breaking it apart with a spatula until browned and cooked through, about 7-10 minutes. Drain excess grease. |
| 3 | In a large mixing bowl, combine the cooked sausage, hashbrowns, and 1 cup of cheddar cheese. Mix well. |
| 4 | In a separate bowl, whisk together the eggs, cream cheese, milk, salt, pepper, and garlic powder until smooth. |
| 5 | Pour the egg mixture into the sausage and hashbrown mixture. Stir until everything is well combined. |
| 6 | Spread the mixture evenly into a greased 9×13 inch baking dish. |
| 7 | Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown. |
| 8 | Remove from the oven and sprinkle the remaining cup of cheddar cheese on top. Return to the oven for an additional 5-10 minutes, until the cheese is melted and bubbly. |
| 9 | Let the casserole cool for a few minutes before slicing and serving. |
Troubleshooting / Pro Tips
- Ensure the sausage is fully cooked to avoid any food safety issues.
- If the casserole is too wet, consider reducing the amount of milk or using less cream cheese next time.
- For a crispier top, broil for a couple of minutes at the end, watching closely to prevent burning.
- If using fresh hashbrowns, make sure to squeeze out excess moisture before mixing.
Serving Suggestions
This Sausage, Egg and Cream Cheese Hashbrown Casserole is perfect for brunch gatherings or as a hearty breakfast for busy weekday mornings. Pair it with fresh fruit or a light salad for a balanced meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven. Check out our related guide for more tips.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 400 |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Cholesterol | 220 mg |
| Sodium | 800 mg |
| Total Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugars | 1 g |
| Protein | 20 g |
Note: Values are estimated and will vary based on ingredients and brands used.
FAQ
- Can I make this ahead of time? Absolutely! Prepare the casserole the night before, cover it, and refrigerate. Bake it in the morning, adding a few extra minutes to the cook time.
- Can I freeze it, and how do I reheat it properly? Yes, you can freeze it before baking. Thaw it overnight in the refrigerator before baking as directed. Reheat leftovers in the microwave or oven until heated through.
- What can I serve with this? Fresh fruit and a light green salad pair wonderfully with this hearty casserole.
- Why did my casserole turn out too dry? This can happen if it is overcooked. Keep an eye on the cooking time, especially towards the end.
Strong CTA
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Sausage, Egg and Cream Cheese Hashbrown Casserole
The ultimate comfort food, combining crispy hashbrowns, hearty sausage, fluffy eggs, and a creamy filling that binds everything together.
Ingredients
- 30 oz Frozen hashbrowns
- 1 lb Sausage (bulk, breakfast)
- 6 large Eggs
- 8 oz Cream cheese
- 2 cups Shredded cheddar cheese
- 1 cup Milk
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Garlic powder
Directions
Preheat your oven to 350°F (175°C).
In a large skillet, cook the sausage over medium heat, breaking it apart with a spatula until browned and cooked through, about 7-10 minutes. Drain excess grease.
In a large mixing bowl, combine the cooked sausage, hashbrowns, and 1 cup of cheddar cheese. Mix well.
In a separate bowl, whisk together the eggs, cream cheese, milk, salt, pepper, and garlic powder until smooth.
Pour the egg mixture into the sausage and hashbrown mixture. Stir until everything is well combined.
Spread the mixture evenly into a greased 9x13 inch baking dish.
Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown.
Remove from the oven and sprinkle the remaining cup of cheddar cheese on top. Return to the oven for an additional 5-10 minutes, until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before slicing and serving.
Nutrition Facts
Recipe Reviews
- ★★★★★
Excellent recipe!
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Excellent recipe!