Sausage, Egg And Cream Cheese Hashbrown Casserole
Sausage, Egg and Cream Cheese Hashbrown Casserole is a hearty breakfast bake with creamy eggs, savory sausage, cheese, and crispy hashbrowns.
- 30 oz frozen shredded hashbrowns thawed
- 1 lb breakfast sausage browned and drained
- 8 large eggs
- 8 oz cream cheese softened and cubed
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup chopped onion
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper to taste
- Optional: chopped green onions or chives for garnish
Preheat to 350°F (175°C) and grease a 9×13-inch casserole dish.
Brown sausage in a skillet (7–10 minutes), drain fat. Add chopped onion and sauté 3–4 minutes. Remove from heat.
Whisk eggs until smooth. Add cream cheese and beat until combined. Stir in sour cream.
Add hashbrowns, sausage mixture, cheeses, garlic powder, onion powder, salt, and pepper. Mix well.
Pour into dish and spread evenly. Bake uncovered 45–55 minutes until golden and set.
Let sit 5–10 minutes. Garnish with green onions or chives if desired. Serve warm.