Sausage Egg Hashbrown Bake
A warm and filling breakfast casserole, this dish features golden-baked layers of hashbrowns, seasoned sausage blended with silky cream cheese, shredded cheddar, and a rich egg mixture. Ideal for family brunches, holiday mornings, or any time a satisfying meal is called for.
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Servings: 6
Ingredients
- 1 cup whole or reduced-fat milk
- 8 whole eggs large
- 8 oz block-style cream cheese softened at room temperature
- 1 lb ground breakfast sausage pork or turkey
- 2 cups cheddar cheese coarsely grated
- 30 –32 oz package of frozen hash brown shreds thawed completely
- ½ tsp fine sea salt
- ½ tsp garlic granules
- ½ tsp onion powder
- ¼ tsp ground black pepper
- 2 tbsp melted unsalted butter for coating or topping
- Chopped fresh parsley or sliced green onions for optional garnish
Instructions
- Set the oven to preheat at 350°F (175°C). Prepare a 9x13-inch casserole dish by greasing it generously with either nonstick spray or melted butter.
- In a large skillet set over medium heat, cook the sausage until thoroughly browned and no pink remains. Drain off any rendered fat.
- Reduce the skillet heat to low, then incorporate the cream cheese into the cooked sausage. Stir until it is fully melted and smoothly blended. Remove from heat and set aside.
- Arrange the thawed hashbrown potatoes evenly across the bottom of the prepared baking dish. Lightly drizzle with the melted butter and season with a small pinch of salt and black pepper.
- Distribute the sausage and cream cheese mixture evenly over the bed of hashbrowns.
- Sprinkle the grated cheddar cheese uniformly across the top of the sausage layer.
- In a separate mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until the mixture is fully combined and slightly frothy.
- Carefully pour the egg mixture across the surface of the casserole, ensuring it seeps into all the layers. Tap the dish lightly on the counter to remove any air pockets and help the liquid settle evenly.
- Transfer the baking dish to the preheated oven and bake for 40 to 45 minutes, or until the egg is fully set and the top has developed a golden hue.
- Allow the dish to rest for 5 to 10 minutes prior to cutting. Garnish with freshly chopped parsley or sliced green onions, if desired.
Notes
This dish can be prepared ahead and stored in the refrigerator overnight before baking. Let it come to room temperature before placing in the oven.