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Sausage, Egg, and Cream Cheese Hashbrown Casserole

Sausage, Egg, and Cream Cheese Hashbrown Casserole Bliss

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This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a cozy, comfort food dish perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Breakfast Sausage Substitute with turkey or vegetarian sausage for a lighter option.
  • 8 large Large Eggs Consider an egg substitute for a lower-cholesterol version.
  • 8 ounces Cream Cheese Ricotta or mascarpone can be used for a twist.
  • 30 ounces Frozen Shredded Hashbrowns Use freshly shredded potatoes that are squeezed dry for an alternative.
  • 2 cups Shredded Sharp Cheddar Cheese Swap with Monterey Jack for a spicier option.
  • 2 cups Shredded Mozzarella Cheese Plant-based cheese options work for a dairy-free casserole.
  • 1 cup Milk Almond or oat milk make good dairy-free substitutes.
  • 1 teaspoon Garlic Powder Fresh garlic can be used with adjustments.
  • 1 teaspoon Onion Powder Sautéed fresh onions offer texture and flavor.
  • to taste Salt
  • to taste Pepper
For Garnish
  • 1/4 cup Chopped Chives or Green Onions Feel free to use any fresh herb as a substitute.

Equipment

  • Oven
  • Large skillet
  • Mixing Bowl
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large skillet over medium heat, cook the breakfast sausage, breaking it apart. Let it brown for about 7-10 minutes until fully cooked.
  3. Add cream cheese to the skillet with the cooked sausage and stir until melted and combined.
  4. In a mixing bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper until frothy.
  5. Spread thawed hashbrowns evenly across the greased baking dish, pressing down gently.
  6. Spoon the sausage and cream cheese mixture over the hashbrowns, distributing evenly.
  7. Pour the egg mixture over the sausage layer, ensuring even distribution.
  8. Top with shredded cheddar and mozzarella cheese.
  9. Bake uncovered for 40-45 minutes until golden-brown and eggs are set.
  10. Allow to rest for 5-10 minutes before garnishing with chopped chives or green onions.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 190mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 2mgCalcium: 20mgIron: 8mg

Notes

Feel free to customize with your favorite veggies or swap proteins for variety. Let it rest for better setting before serving.

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