Sausage, Egg, and Cream Cheese Hashbrown Casserole

Ingredients:

• 1 lb breakfast sausage
• 1 (30 oz) package frozen hashbrowns
• 8 oz cream cheese, softened
• 6 large eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste

Instructions:

1. Preheat oven
   Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the sausage
   In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain excess grease.
3. Prepare the egg mixture
   In a large bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
4. Assemble the casserole
   Spread the frozen hashbrowns evenly in the prepared baking dish.
   Top with cooked sausage.
   Cut the softened cream cheese into small cubes and scatter evenly over the top.
5. Add eggs and cheese
   Pour the egg mixture evenly over everything.
   Sprinkle shredded cheddar cheese on top.
6. Bake
   Bake uncovered for 40–45 minutes, or until the center is set and the top is lightly golden.
7. Rest and serve
   Let stand for 5–10 minutes before slicing and serving.

Serving Tips:

• Serve with fresh fruit or toast for a complete breakfast.
• Great for brunch gatherings or meal prep—reheats well.

Optional Variations:

• Add diced bell peppers or onions for extra flavor.
• Swap cheddar for Colby Jack or pepper jack cheese.
• Use spicy sausage for a little kick.

A warm, creamy, and comforting breakfast casserole the whole family will love.