Cream Cheese Hashbrown Casserole

Cream Cheese Hashbrown Casserole

Whether you are trying to make breakfast for a large group or just yourself, this Sausage, Egg, Cream Cheese and Hashbrown Breakfast Casserole is sure to please.


  • 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



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


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