Description
A comforting breakfast casserole layered with crispy hashbrowns, creamy eggs, savory sausage, and smooth cream cheese, baked to golden perfection for a hearty morning meal everyone will love.
Ingredients
Scale
- 4 cups frozen hashbrowns, thawed and drained
- 1 pound breakfast sausage, cooked and crumbled
- 8 ounces cream cheese, softened
- 8 large eggs
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped green onions
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Stir in the shredded cheddar cheese and chopped green onions.
- Spread the thawed hashbrowns evenly across the bottom of the prepared baking dish.
- Top the hashbrowns with cooked sausage and dot softened cream cheese evenly over the surface.
- Pour the egg mixture evenly over the sausage and hashbrowns.
- Bake uncovered for 40–45 minutes, or until the top is golden brown and the center is set.
- Let the casserole rest for 5 minutes before slicing and serving.
Notes
- Soften the cream cheese to blend it smoothly into the casserole.
- Use freshly shredded cheese for better melting and flavor.
- Let the casserole rest before serving so it sets nicely.
- Sprinkle extra cheese or herbs on top for added flavor and color.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 2g
- Sodium: 820mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 210mg
Keywords: sausage egg casserole, breakfast casserole, cream cheese hashbrown casserole, brunch recipes, easy make-ahead breakfast