Sausage, Egg, and Cream Cheese Hashbrown Casserole
Ingredients:
1 lb breakfast sausage
6 large eggs
8 oz cream cheese, softened
3 cups frozen hashbrowns
1 cup shredded cheddar cheese
1/2 cup milk
Construction (Instructions):
Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage until browned. Drain excess grease.
Mix Cream Cheese: Add 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:
Spread the frozen hashbrowns evenly in the greased baking dish.
Layer the sausage and cream cheese mixture over the hashbrowns.
Pour the egg mixture evenly over everything.
Sprinkle shredded cheddar cheese on top.
Bake: Bake for 35-40 minutes or until eggs are set and cheese is melted and bubbly.
Serve: Let cool for a few minutes before slicing and serving.
Variations:
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