🧀 Mix Cream Cheese:
Add the softened cream cheese to the cooked sausage and stir until well combined.
🥚 Prepare Egg Mixture:
In a bowl, whisk together eggs and milk until smooth.
🥘 Assemble Casserole:
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Spread the frozen hashbrowns evenly in the greased baking dish.
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Layer the sausage and cream cheese mixture over the hashbrowns.
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Pour the egg mixture evenly over everything.
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Sprinkle the shredded cheddar cheese on top.
🔥 Bake:
Bake for 35-40 minutes or until the eggs are set and the cheese is melted and bubbly.
⏳ Serve: Let cool for a few minutes before slicing and serving.
🌶️ Variations:
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Spicy Kick: Use spicy sausage and add diced jalapeños or red pepper flakes.
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Vegetable Boost: Mix in sautéed onions, bell peppers, or spinach.
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Low-Carb Option: Replace hashbrowns with riced cauliflower.
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Cheese Lovers: Swap or mix cheddar with pepper jack, Swiss, or mozzarella.
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Meat Swap: Try bacon or ham instead of sausage.
💡 Tips:
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Let the casserole rest for 5-10 minutes after baking for easier slicing.
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Use fresh shredded cheese for better melting and flavor.
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Can be assembled the night before, stored in the fridge, and baked in the morning.
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Leftovers store well in the fridge for up to 4 days and reheat nicely in the microwave or oven.
📊 Nutrition Facts (Per Serving, Approx. 6 Servings):
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Calories: ~450-500
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Protein: ~22g
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Carbohydrates: ~15-20g
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Fat: ~35g
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Fiber: ~1-2g
(Nutrition may vary based on ingredient brands and portion sizes.)
🥑 Serving Suggestions:
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Serve with a side of fresh fruit or avocado slices for balance.
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Drizzle with hot sauce or salsa for extra flavor.
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Pair with toast or biscuits for a heartier meal.
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Add a dollop of sour cream or Greek yogurt on top.
Start your morning with a burst of flavor and comfort from this Sausage, Egg, and Cream Cheese Hashbrown Casserole! Whether for breakfast, brunch, or meal prep, this dish is guaranteed to satisfy everyone at the table. 🍽️
