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Instructions
Step 1: Cook the Sausage
- In a large skillet, cook the sausage over medium heat until browned and fully cooked.
- Drain excess grease and stir in the softened cream cheese until well combined. Set aside.
Step 2: Prepare the Egg Mixture
- In a mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, onion powder, and paprika.
Step 3: Assemble the Casserole
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Spread the thawed hashbrowns evenly in the dish.
- Sprinkle half of the shredded cheddar cheese over the hashbrowns.
- Evenly distribute the sausage and cream cheese mixture over the hashbrowns.
- Pour the egg mixture over the casserole, making sure it covers all the ingredients.
- Sprinkle the remaining cheddar and mozzarella cheese on top.
Step 4: Bake the Casserole
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 10-15 minutes or until the eggs are set and the cheese is golden and bubbly.
- Let it cool for 5 minutes before slicing and serving.
Make-Ahead & Storage Tips
- Make-Ahead: Assemble the casserole the night before, cover, and refrigerate. In the morning, bake as directed.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Microwave individual portions or reheat in the oven at 350°F (175°C) for about 10 minutes.
- Freezing: Bake the casserole, cool completely, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Delicious Variations
🔥 Spicy Kick: Add diced jalapeños or a dash of hot sauce.
🥓 Bacon Lover’s Edition: Swap out sausage for crispy bacon.
🫑 Veggie Packed: Add bell peppers, mushrooms, or spinach for extra nutrients.
This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a comforting and satisfying breakfast that’s sure to become a family favorite. Serve it with fresh fruit, toast, or a cup of coffee for the perfect morning meal!
Would you like any additional tips or substitutions? 😊
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