Sausage Egg Cream Cheese Casserole (Print Version)
# Ingredients:
→ Main Components
01 -
1 pound breakfast sausage
02 -
30 ounces frozen shredded hash browns
03 -
8 large eggs
04 -
8 ounces cream cheese, softened to room temperature
05 -
1 cup shredded cheddar cheese
06 -
1/2 cup whole milk
→ Seasonings
07 -
1 teaspoon salt
08 -
1/2 teaspoon freshly ground black pepper
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
→ Garnish
11 -
2 green onions, chopped (optional)
# Instructions:
01 -
Heat your oven to 375°F and generously grease a 9x13-inch baking dish with butter or cooking spray to prevent sticking.
02 -
In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spatula as it browns. Once fully cooked and no pink remains, drain off any excess grease and set aside.
03 -
In a large mixing bowl, whisk together the eggs, milk, and softened cream cheese until completely smooth. Add the salt, black pepper, garlic powder, and onion powder, whisking until well combined.
04 -
Add the cooked sausage, frozen hash browns, and shredded cheddar cheese to the egg mixture. Stir everything together until evenly distributed throughout.
05 -
Pour the entire mixture into your prepared baking dish, spreading it out evenly to the corners and smoothing the top with a spoon.
06 -
Bake for 40-45 minutes until the center is completely set when you gently shake the pan and the top is golden brown and slightly puffed.
07 -
Let the casserole cool for 5 minutes before cutting to help it hold together when sliced. Sprinkle with chopped green onions if using, then cut into squares and serve warm.
# Notes:
01 -
This hearty breakfast casserole is perfect for feeding a crowd and can be made ahead for busy mornings.
02 -
Make sure the cream cheese is fully softened before mixing to avoid lumps in your egg mixture.
03 -
The frozen hash browns don't need to be thawed before adding to the casserole.
04 -
This casserole can be assembled the night before and baked in the morning for easy entertaining.