Description
Sausage and Creamy Hashbrown Casserole is a hearty and delicious dish that’s perfect for breakfast or brunch. It combines savory sausage, creamy hashbrowns, and melted cheese into a comforting casserole that’s sure to please a crowd.
Ingredients
- 2 pounds hot breakfast sausage
- 2 (8-ounce) packages cream cheese, softened
- 1 (30-32 ounce) bag frozen shredded hashbrowns, thawed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 cups shredded cheddar cheese
- 8 large eggs
- 2 cups milk
Instructions
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Preheat Oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
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Cook Sausage: In a large skillet over medium heat, cook the sausage until it’s browned and no longer pink. Drain any excess fat.
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Combine Sausage and Cream Cheese: Add the softened cream cheese to the cooked sausage, stirring until well combined. Set aside.
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Prepare Hashbrowns: In the same skillet, add the thawed hashbrowns and cook until they’re lightly browned.
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Assemble Casserole: Place the cooked hashbrowns in the bottom of the prepared baking dish. Layer the sausage and cream cheese mixture over the hashbrowns, then sprinkle with shredded cheddar cheese.
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Mix Eggs and Milk: In a medium bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well blended.
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Add Egg Mixture: Pour the egg mixture evenly over the layers in the baking dish.
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Bake: Bake, uncovered, for 40 to 50 minutes, or until the casserole is set and the top is golden brown.
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Serve: Let the casserole cool for a few minutes before serving.
Notes
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Make-Ahead Option: You can assemble the casserole the night before, cover it, and refrigerate. In the morning, bake as directed.
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Variations: Feel free to substitute turkey sausage for a lighter option or add chopped vegetables like bell peppers and onions for extra flavor and nutrition.