Cheesy Sausage & Egg Hashbrown (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb breakfast sausage (pork, turkey, or your preference)
02 -
1 package (30 oz) frozen hashbrowns, thawed
03 -
1 cup cream cheese, softened
04 -
8 large eggs
05 -
1 cup milk
06 -
2 cups shredded cheddar cheese
07 -
1/2 cup chopped green onions
→ Seasonings
08 -
1 tsp garlic powder
09 -
1 tsp onion powder
10 -
Salt and pepper to taste
→ For Preparation
11 -
Cooking spray
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray.
02 -
In a large skillet over medium heat, brown the sausage, breaking it up with a wooden spoon until fully cooked. Drain excess grease and set aside.
03 -
In a large bowl, mix together softened cream cheese, milk, garlic powder, onion powder, salt, and pepper until smooth and well combined.
04 -
Add the thawed hashbrowns, cooked sausage, 1 cup of the shredded cheese, and half of the green onions to the cream cheese mixture. Stir until everything is evenly coated.
05 -
Pour the hashbrown mixture into the prepared baking dish and spread it evenly.
06 -
In another bowl, whisk the eggs until well beaten. Pour the egg mixture over the hashbrown layer, ensuring even distribution.
07 -
Sprinkle the remaining cup of shredded cheddar cheese on top of the casserole.
08 -
Place the casserole in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the eggs are set in the center.
09 -
Remove from the oven and let cool for a few minutes. Garnish with the remaining chopped green onions before serving.
# Notes:
01 -
This casserole can be prepared the night before and refrigerated, then baked in the morning.
02 -
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.