Sausage, Egg, and Cream Cheese Hashbrown Casserole

A cozy, custardy bake with creamy cream cheese, savory sausage, and potatoes, perfect for brunch or make-ahead dinners.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 8 servings

Course: Breakfast, Brunch, Main Dish

Cuisine: American

Calories: 350

Main Ingredients

1 pound sausage (mild or spicy; use turkey or plant-based sausage as a swap)
6 large eggs
8 ounces cream cheese, softened If cold, microwave until spreadable.
1 package (30 ounces) frozen hashbrowns, thawed and drained if very wet Drain well to avoid watery casserole.
1 cup shredded cheddar cheese, divided Use coarsely shredded for better melting.
1/2 cup milk
to taste salt and pepper

Preparation

Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Heat a large skillet over medium heat and brown the sausage until well cooked; drain excess fat.
In a large bowl, combine the cooked sausage, thawed hashbrowns, softened cream cheese, milk, and half of the cheddar cheese. Stir until mostly combined; small cream cheese streaks are fine.
Spread the mixture evenly into the prepared baking dish, pressing lightly to fill the pan.
In a separate bowl, whisk the eggs and pour them evenly over the hashbrown mixture.
Sprinkle the remaining cheddar cheese on top.

Cooking

Bake for 45 to 50 minutes, or until the eggs are set in the center and the top is golden brown.
Let the casserole rest for 10 minutes before slicing into squares.

Serving: 1Calories: 350kcalCarbohydrates: 26gProtein: 20gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 2g

Serve slices warm with a green salad or roasted vegetables. For make-ahead, assemble, cover, and refrigerate overnight, adding some extra bake time.

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