Sausage Egg and Cream Cheese Hashbrown Casserole

Here’s what you will need to whip up this delicious casserole:

• 1 lb breakfast sausage
• 6 large eggs
• 8 oz cream cheese, softened
• 3 cups frozen hashbrowns
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• Salt and pepper, to taste

Directions

Follow these simple steps to create your casserole:

• Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
• Step 2: In a large skillet over medium heat, cook the breakfast sausage until browned and crumbly, about 7-10 minutes. Drain any excess grease and set aside.
• Step 3: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
• Step 4: Add the softened cream cheese to the egg mixture and whisk until smooth and fully incorporated.
• Step 5: Stir in the cooked sausage and frozen hashbrowns until everything is evenly mixed.
• Step 6: Pour the mixture into the prepared baking dish, spreading it out evenly.
• Step 7: Sprinkle the shredded cheddar cheese over the top.
• Step 8: Bake in the preheated oven for 35-40 minutes, or until the edges are golden brown and the center is set.
• Step 9: Remove from oven and let it cool for 5 minutes before serving.

Nutritional Information

This recipe yields approximately 6 servings with the following nutritional breakdown:

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes
• Calories (kcal): Approximately 450 per serving

Pro Tips for Making Sausage, Egg, and Cream Cheese Hashbrown Casserole

• For added flavor, consider using spicy or flavored sausage, or adding onions, peppers, or herbs to the sausage mix.
• This casserole can be made ahead of time. Prepare it the night before, cover, and refrigerate. Just pop it in the oven in the morning for a quick breakfast.
• Feel free to switch the cheeses based on your preference. Monterey Jack or pepper jack can provide an interesting twist.
• If you prefer a lighter version, substitute half-and-half for the cream cheese or use low-fat cheese.
• Ensure that the cream cheese is at room temperature for a smoother batter and easier mixing.

Frequently Asked Questions (FAQ)

1. Can I use fresh hashbrowns instead of frozen?

Yes, you can use freshly grated hashbrowns, but make sure to dry them well to avoid excess moisture in the casserole.

2. How do I store leftovers?

Store the leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.

3. Can I contribute veggies to the casserole?

Absolutely! Veggies like spinach, bell peppers, or mushrooms can enhance the flavor and nutrition; just sauté them before adding to the mixture.

4. Can this recipe be made gluten-free?

Yes, ensure that the hashbrowns and sausage are labeled gluten-free. The rest of the ingredients are naturally gluten-free.

5. Can I freeze this casserole?

Yes, you can freeze it before baking. Just cover it tightly with plastic wrap or foil and store it in the freezer. Bake from frozen, but adjust the cooking time accordingly.

Conclusion

The Sausage, Egg, and Cream Cheese Hashbrown Casserole is a terrific dish that balances convenience and flavor. It’s ideal for busy mornings or special occasions where breakfast is the main event. With its hearty ingredients and creamy texture, it’s sure to be a hit with family and friends. Give it a try, and enjoy this satisfying dish any day of the week!