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.
Ingredients
- 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
Instructions
- 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.