Sausage Hashbrown Breakfast Casserole (Print Version)
# Ingredients:
01 -
2 pounds ground breakfast sausage
02 -
16 ounces cream cheese, softened to room temperature
03 -
32 ounces frozen hashbrown potatoes
04 -
2 cups shredded cheddar cheese
05 -
8 large eggs
06 -
2 cups milk
07 -
1/4 teaspoon onion powder
08 -
1/4 teaspoon garlic powder
09 -
Salt, to taste
10 -
Pepper, to taste
# Instructions:
01 -
Set the oven to 350 degrees Fahrenheit to preheat.
02 -
In a skillet over medium-high heat, cook the sausage until browned. Drain any excess fat.
03 -
In a mixing bowl, combine the browned sausage with the softened cream cheese until evenly mixed.
04 -
Using the skillet, sauté the hashbrowns until they are slightly browned.
05 -
Grease a 9×13 inch baking dish and spread the hashbrowns evenly across the bottom.
06 -
Layer the cream cheese and sausage mixture over the hashbrowns. Sprinkle the shredded cheddar cheese evenly on top.
07 -
In a bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
08 -
Pour the egg mixture over the layered ingredients in the baking dish. Ensure it spreads evenly. Bake in the preheated oven for 40–50 minutes or until fully cooked and golden brown on top.