Description
Sausage, Egg and Cream Cheese Hashbrown Casserole is a hearty breakfast bake made with crispy hashbrowns, savory sausage, fluffy eggs, and rich cream cheese, perfect for brunch or make-ahead mornings.
Ingredients
- 500 g frozen hashbrowns
- 400 g sausage (chicken or turkey), crumbled
- 6 large eggs
- 225 g cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp olive oil or butter
Instructions
- Preheat oven to 190°C (375°F) and grease a baking dish.
- Heat oil or butter in a skillet and cook sausage over medium heat until browned.
- Add onion and garlic and sauté until softened.
- Spread hashbrowns evenly in the prepared baking dish.
- Top with the cooked sausage mixture.
- Scatter cream cheese cubes evenly over the top.
- In a bowl, whisk eggs, milk, salt, pepper, and paprika.
- Pour the egg mixture evenly over the casserole.
- Sprinkle shredded cheddar cheese on top.
- Bake uncovered for 40–45 minutes until set and golden.
- Let rest for 5–10 minutes before serving.
Notes
- Thaw hashbrowns before using for even cooking.
- Can be assembled the night before and baked in the morning.
- Add bell peppers or spinach for extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American