Sausage, Egg & Cream Cheese Hashbrown Casserole

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, cook the sausage and onion over medium heat until browned. Drain excess fat.
3. Stir in the cream cheese until melted and fully incorporated with the sausage. Set aside.
4. In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until smooth.
5. Spread half of the thawed hashbrowns in the prepared baking dish. Top with the sausage mixture and half of the shredded cheddar cheese.
6. Pour the egg mixture evenly over the sausage layer.
7. Finish with the remaining hashbrowns and cheddar cheese on top.
8. Bake uncovered for 35–40 minutes, or until the casserole is golden and the center is set.
9. Garnish with chopped parsley before serving.

Variations:

• Veggie Boost: Add diced bell peppers, mushrooms, or spinach to the sausage mixture.
• Spicy Kick: Use spicy breakfast sausage or toss in jalapeños for heat.
• Cheese Swap: Try Monterey Jack, pepper jack, or a blend of cheeses for extra flavor.
• Meat Lovers’ Twist: Add crumbled bacon or ham along with the sausage.

Tips:

• Make sure the hashbrowns are fully thawed and patted dry to avoid excess moisture.
• Let the casserole rest for 5 minutes after baking for easier slicing.
• Prepare ahead by assembling the casserole the night before, then bake in the morning.
• Leftovers can be stored in the fridge for up to 4 days and reheated in the oven or microwave.

Sausage, Egg & Cream Cheese Hashbrown Casserole is breakfast comfort food at its best—creamy, cheesy, and packed with flavor in every bite. It’s the perfect dish to make mornings feel special.