Sausage, Egg & Cream Cheese Hashbrown Casserole

Ingredients:

• 1 lb breakfast sausage
• 6 large eggs
• 8 oz cream cheese, softened
• 3 cups frozen hashbrowns (thawed slightly)
• 1 cup shredded cheddar cheese
• ½ cup milk

Instructions:

1. Preheat Oven:
   • Preheat your oven to 375°F (190°C).
   • Lightly grease a 9×13-inch baking dish.
2. Cook the Sausage:
   • In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked.
   • Drain any excess grease.
3. Add Cream Cheese:
   • Reduce heat to low and stir in the softened cream cheese until fully melted and combined with the sausage.
   • Remove from heat.
4. Whisk the Eggs:
   • In a large bowl, whisk together the eggs and milk until smooth.
5. Assemble the Casserole:
   • Spread the hashbrowns evenly in the prepared baking dish.
   • Layer the sausage and cream cheese mixture over the hashbrowns.
   • Pour the egg mixture over everything.
   • Sprinkle the cheddar cheese evenly on top.
6. Bake:
   • Bake for 35–40 minutes, or until the eggs are set and the top is golden and bubbling.
   • Let it rest for 5 minutes before serving.

Optional Add-ins:

• Chopped green onions or bell peppers
• A pinch of garlic powder or hot sauce for extra flavor
• Use spicy sausage for a kick!

Perfect for brunch, holidays, or meal prep! Let me know if you want a low-carb version or dairy-free alternative.