Start your day on a high note with a hearty and satisfying breakfast that’s perfect for feeding a crowd or enjoying leftovers throughout the week. This Sausage, Egg & Cream Cheese Hash Brown Breakfast Casserole is a delicious combination of savory flavors and comforting textures that will have everyone coming back for seconds. Whether you’re hosting brunch, meal prepping for busy mornings, or simply craving a cozy breakfast at home, this easy-to-make casserole is sure to become a new favorite in your recipe collection.
INGREDIENTS:
1 lb breakfast sausage
1 package (30 oz) frozen shredded hash browns, thawed
8 large eggs
1 cup whole milk
Salt and pepper to taste
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Green onions, chopped (optional, for garnish)
INSTRUCTIONS:
Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or casserole dish with cooking spray or butter.
Cook Sausage: In a large skillet, cook the breakfast sausage over medium heat until browned and cooked through, breaking it up into crumbles as it cooks. Remove from heat and drain any excess grease.
Prepare Layers: Spread the thawed hash browns evenly in the bottom of the prepared baking dish. Top with cooked sausage.
Whisk Eggs and Milk: In a large mixing bowl, whisk together the eggs, whole milk, salt, and pepper until well combined.
Add Cream Cheese: Add the softened cream cheese to the egg mixture and whisk until smooth and creamy.
Pour Over Layers: Pour the egg and cream cheese mixture evenly over the hash brown and sausage layers in the baking dish.
Add Cheese: Sprinkle the shredded cheddar and mozzarella cheese over the top of the casserole.
Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the casserole is set in the center and the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven and let the casserole cool for a few minutes before serving. Garnish with chopped green onions, if desired, and serve warm.
