Sausage, Egg and Cream Cheese Hashbrown Casserole

Sausage, Egg and Cream Cheese Hashbrown Casserole

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8 Large eggs
2 C. Milk
2 lb. Breakfast sausage ground
32 oz. Frozen shredded hash brown potatoes
16 oz. Cream cheese softened
¼ tsp. Garlic powder
¼ tsp. Onion powder
2 C. Shredded cheese
Salt and pepper to taste


Preheat the oven to 350 degrees.
Saute the sausage over medium-high heat until completely browned. Drain any excess grease.
Add the sausage to a bowl, and combine with the cream cheese.
Place the hashbrowns into the skillet that you cooked the sausage in, and saute until lightly browned.
Layer the hashbrowns in the bottom of a well greased 9×13 baking dish.
Top the hashbrowns with the meat mixture.
Sprinkle the cheese over the meat.
In a bowl, whisk together the eggs, milk, and seasonings until well combined.
Pour the egg mixture over the cheese in the casserole dish.
Bake for 40-50 minutes until cooked through completely.

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