Sausage Egg Cream Hashbrowns (Printable Version)
Sausage, melty cream cheese, hashbrowns, and eggs baked into a feel-good breakfast everyone loves.
# What You'll Need:
→ Casserole Base
01 -
Salt as you like
02 -
6 large eggs
03 -
Divided, 1 cup shredded cheddar cheese
04 -
8 ounces cream cheese, room temp
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Black pepper to taste
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30 ounces frozen hashbrowns
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Half a cup of milk
08 -
1 pound breakfast sausage
# Step-by-Step Guide:
01 -
Let the casserole hang out for a few minutes when it comes out. Slice and dig in while it's still warm.
02 -
Toss your dish into the already hot oven and let it bake for about 35 to 40 minutes till everything's set up nice and the cheese bubbles and browns on top.
03 -
Spread the sausage mix right over the potatoes, making sure it gets everywhere, then throw the rest of the cheddar right on top.
04 -
Stir the browned sausage and half the shredded cheese into your creamy egg mix.
05 -
Beat together that soft cream cheese, eggs, milk, salt, and some pepper in a bowl until it turns super smooth.
06 -
Toss your hashbrowns into a 9x13 inch pan that you've greased up already and spread 'em out flat.
07 -
Pop your sausage into a pan over medium and crumble it as it cooks. Brown it all over until it's done.
08 -
Turn your oven on to 350°F (175°C) so it heats up while you prep.
# Additional Notes:
01 -
Throw in some chopped onions or bell peppers when you cook the sausage if you want extra flavor, or swap to turkey sausage for less fat.