Sausage, Egg, and Cream Cheese Hashbrown Casserole (Page 2 ) | July 2, 2025
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Directions

Step 1: Preheat & Prep
Preheat oven to 350°F (175°C).

Lightly grease a 9×13-inch baking dish or similar casserole pan.

Step 2: Cook the Sausage
In a large skillet, brown the sausage over medium heat until fully cooked.

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Drain excess grease, then stir in the softened cream cheese until melted and combined. Set aside.

Step 3: Mix the Egg Base
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth.

Step 4: Assemble the Casserole
Spread the thawed hashbrowns evenly in the baking dish.

Spoon the sausage and cream cheese mixture over the hashbrowns.

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Pour the egg mixture evenly over everything.

Top with shredded cheddar cheese.

Step 5: Bake
Bake uncovered for 40–45 minutes, or until the eggs are set and the cheese is golden and bubbly.

Let rest for 5–10 minutes before serving.

Tips & Variations

Spice It Up: Add diced jalapeños, hot sauce, or pepper jack cheese for heat.

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Add Veggies: Mix in sautéed bell peppers, mushrooms, or spinach for extra nutrients.

Make It Ahead: Assemble the night before and refrigerate. Bake in the morning for stress-free hosting.

Freeze for Later: Bake, cool completely, and freeze in portions for a grab-and-go breakfast.

For more easy casseroles, visit AllRecipes’ Breakfast Casserole Ideas or King Arthur Baking’s Brunch Collection.

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 Storage

Refrigerate: Store in the fridge for up to 4 days in an airtight container.

Freeze: Wrap tightly and freeze up to 2 months. Reheat from frozen at 350°F for 30–40 minutes or until hot.

 Time & Yield

Prep Time: 15 minutes

Cook Time: 45 minutes

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Total Time: 1 hour

Yield: 8 servings

 Tools Used

9×13” baking dish

Nonstick skillet

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Mixing bowl

Whisk and spatula

Oven

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