Description
A warm and hearty sausage egg and cream cheese hashbrown casserole, perfect for breakfast or brunch gatherings.
Ingredients
- Hashbrowns (frozen or fresh)
- Sausage (pork, turkey, or plant-based)
- Eggs
- Cream Cheese (can use low-fat)
- Cheddar Cheese (shredded)
- Onion (chopped, or substitute with bell peppers)
- Milk (regular or almond/oat milk)
- Seasonings (salt, pepper, garlic powder, paprika)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, cook the sausage until browned, breaking it into small pieces.
- In a greased baking dish, evenly spread the hashbrowns to form a crust.
- In a large bowl, whisk together the eggs, cream cheese, cheddar, and milk until smooth. Add the cooked sausage and seasonings, blend well.
- Pour the egg mixture over the hashbrowns, ensuring even distribution.
- Bake in the preheated oven for about 45 minutes, or until the top is golden brown and set.
- Let cool slightly before cutting and serving.
Notes
Let the casserole cool for easier serving, and feel free to customize with veggies like spinach or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 180mg